Pizza Fritta Recipe

Activate yeast

In a small bowl, stir the warm water and sugar, then sprinkle the active dry yeast on top. Let sit 5–8 minutes until foamy and fragrant.

Mix dough

In a large bowl, combine the flour and salt. Make a well in the center, pour in the foamy yeast mixture and the olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead dough

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth, elastic, and slightly tacky. Alternatively, use a stand mixer with a dough hook on medium speed for 6–8 minutes.

First rise

Lightly oil a clean bowl, place the dough in it, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free place for 1 to 1.5 hours, until doubled in size.

Portion

Punch down the dough gently to deflate. Turn onto a floured surface and divide into 6 equal portions (about 140–160 g / 5 oz each). Shape each into a tight ball. Cover and let rest 20–30 minutes.

Stretch discs

Working with one dough ball at a time, flatten into a disc about 1/4 inch (6 mm) thick using your fingers and palms. Keep the edge slightly thicker than the center. Lightly dust with flour to prevent sticking.

Heat oil

Pour the vegetable oil into a deep, heavy-bottomed pot or deep-fryer to a depth of 2–3 inches (5–7 cm). Attach a thermometer and heat to 350°F (175°C). Maintain 350–365°F (175–185°C) during frying.

Prepare fillings

Have the mozzarella cubes, tomato sauce, basil, grated Parmigiano-Reggiano, salt and pepper ready at your workstation. Keep sauce at room temperature or slightly warmed; it should not be too watery.

Fill the dough

Place a dough disc on a lightly floured surface. Spoon 1 to 1.5 tablespoons of sauce into the center, leaving a 1/2–3/4 inch rim. Sprinkle 1 to 1.5 tablespoons (roughly 12–15 g) of mozzarella and a small pinch of grated Parmigiano. Add one or two basil leaves torn to fit. Fold the dough over to form a half-moon or bring edges together to enclose like a pouch. Press edges firmly and crimp or pinch to seal completely; you can use a little water on the edge to help seal. Repeat with remaining discs.

Dust & flatten

Lightly dust each filled ball with flour and gently press to flatten slightly to about 1/2 inch (12 mm) thickness, taking care not to burst the seam.

Fry first side

Carefully lower one or two filled pizzas into the hot oil (do not overcrowd). Fry for 1.5–2 minutes on the first side until golden-brown. Use a slotted spoon or spider to turn and fry the other side for another 1.5–2 minutes until evenly golden and the dough is cooked through. Total fry time ~3–4 minutes depending on size and oil temperature.

Drain & rest

Transfer fried Pizza Fritta to a paper-towel-lined rack or tray to drain excess oil. Let rest 1–2 minutes so cheese settles and center finishes cooking. If you prefer crispier, rest on a wire rack rather than paper towels.

Season & serve

While still warm, sprinkle with a little sea salt and freshly ground black pepper. Tear a fresh basil leaf atop each or serve extra basil on the side. Optionally dust with additional grated Parmigiano-Reggiano. Serve immediately while hot and the interior is melty.

Safety & tips

Keep oil temperature steady — too cool and dough will absorb oil; too hot and exterior will burn before interior cooks. Fry in small batches and reduce heat briefly if temperature spikes. If seams open while frying, remove and press closed with tongs and continue frying; avoid bursting to prevent cheese leakage. Use fresh, firm mozzarella (drain moist curds) to reduce excess moisture.