Recipe: How to make Pizza Fritta / Fried Pizza, learnt in Naples, Italy at 1947 Pizza Fritta

Naples / Napoli, a culinary destination you should not miss on a Trip to Italy! To bring more back home from the Land of Culture and good Food, I’m sharing with you the Recipe on how to make Fried Pizza, as I’ve learnt it at Restaurant 1947 Pizza Fritta in Naples, Italy. Below you will find the Instructions, and even a Video below to demonstrate how to make a Fried Pizza like the Italians do it. Especially the Part when you have to pull and actually beat the Dough might be a bit difficult for beginners. The Fried Pizza was one of the most delicious dishes I had in Napoli and I hope you will enjoy it, too!
If you enjoyed this, have a look at my other Recipes from around the World.

Ingredients for Fried Pizza / Pizza Fritte

  • Pizza Dough (recipe video here)
  • Ricotta
  • Tomato Sauce
  • Provolone Cheese
  • Black Pepper
  • Basil
  • Vegetable Oil (for frying, eg sunflower oil)
  • Ciccioli, alternatively smoked ham or bacon

Instructions to make Pizza Fritte like in Naples (Italy)

Making the Neapolitan Streetfood Pizza Fritte / Fried Pizza is actually not that hard, but it needs some talent or luck in the beginning. Sealing the edges together is the hardest part, once you’ve mastered this, you should be totally safe!
First off you are starting with Pizza Dough. Either store bought, bought at your local Pizzeria or made by yourself (make sure to let the dough rest for at least 8 hours at room temperature). Make sure to prepare the Toppings first, to have everything nearby when filling the Pizza. Both the Provolone and the meat should be thickly cut and diced, into small bite-sized pieces. Start now to heat up the oil in a big deep pan (a wok would work fine if you have one), depending on how big/small it is, accordingly you have to size the Pizza Dough.
Part your Pizza Dough in about fist-sized portions, but totally depending on the size of your pan! As you need two Pizza Dough portions per Fried Pizza you should make sure both have the same size/weight. Stretch each dough in a flat circle (stretch, pizza dough is never rolled with a rolling pin!), use flour if it’s too sticky.

Place one circle to be topped, and one aside. Now it doesn’t matter in what order you place your Toppings, but I’d recommend to first put a tablespoon of Ricotta in the centre, now the provolone and meat on top, then another tablespoon of tomato sauce and pepper and a basil leaf at the end. Leave each an edge and now Top the other pizza dough circle on Top. Now comes the tricky Part, you have to close the edges by 99%. Beat and pinch the edges, fold the Filled Pizza over and stretch it a bit while doing so. Beat again and now your Pizza is ready to be cooked and fried in the Oil. Make sure to only place the Dough in the Fat once it’s hot! Fry the Pizza Fritte for about 30 seconds on each side, before you let the Fat drain.
Enjoy your homemade Pizza Fritte while it’s still warm and delicious!

Video: How to make Fried Pizza @ 1947 Pizza Fritta Napoli in Naples, Italy

Music: Ehrling – Sommar (listen to the full track on soundcloud)

You May Also Like