Pizza Fritta Recipe

Activate yeast

Combine warm water, sugar (or honey) and active dry yeast in a small bowl. Stir gently and let sit 5–8 minutes until foamy.

In a large mixing bowl or stand mixer fitted with a dough hook, combine flour and salt. Make a well and add the foamy yeast mixture and 1 tablespoon olive oil.

Mix until the dough comes together, then knead by hand for 8–10 minutes or with the mixer for 6–8 minutes until smooth, elastic, and slightly tacky. Add a teaspoon of water or a dusting of flour as needed to get the right consistency.

Form dough into a ball. Coat lightly with oil, place in a clean bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1–1.5 hours.

After the first rise, punch down the dough and divide into 6 equal portions (about 140–160 g / each). Shape into smooth balls, place on a floured tray, cover, and let rest 20–30 minutes before stretching.

While the dough rests, prepare the sauce: in a small bowl combine tomato puree, minced garlic, dried oregano and 1/2 teaspoon salt. Taste and adjust seasoning; set aside.

Tear or slice the fresh mozzarella into pieces roughly 1/2–1 inch so they melt evenly. If using sausage or salami, have them sliced and ready. Pick basil leaves and set aside for finishing.

Assemble pockets: on a lightly floured surface, gently stretch one dough ball into a 6–7 inch round about 1/8–1/4 inch thick. Place 2–3 tablespoons of tomato sauce in the center, leaving a 1/2 inch border. Add 1–1.5 oz (a few pieces) of mozzarella, a pinch of grated Parmesan, and a basil leaf (and optional meat if using). Do not overfill.

Fold the dough over the filling to form a half-moon or a small round pocket and pinch the edges firmly to seal. You can crimp with fingers or press with a fork. Repeat with remaining dough balls and fillings. Let assembled fritta rest 10 minutes on a floured tray (helps seal).

Heat oil in a deep, heavy pot or deep fryer to 350°F (175°C). If you don't have a thermometer, heat oil over medium-high heat until a small piece of dough sizzles and browns in about 30–40 seconds.

Working in batches (do not overcrowd), gently slide 1–2 pockets into the hot oil, seam-side up for a few seconds, then turn so they cook evenly. Fry each side about 1.5–2.5 minutes or until puffed and deep golden brown. Use tongs or a slotted spoon.

Remove fritta and drain on a wire rack set over a baking sheet or on paper towels. Immediately sprinkle with a pinch of coarse salt.

Let cool 1–2 minutes (very hot filling), then finish with a drizzle of extra-virgin olive oil, scatter fresh basil leaves and a little more grated Parmesan. Serve warm.