Pizza Fritta — Naples' Fried Masterpiece

In Naples, pizza isn’t always round and it isn’t always baked. Pizza fritta — deep-fried pizza — is one of the city’s most beloved and least understood culinary traditions. A pocket of Neapolitan dough is filled with ricotta, provola cheese, and crispy pork bits (cicoli), then sealed and plunged into hot oil until golden, puffed, and impossibly delicious.

A History of Survival

Pizza fritta was born during World War II, when bombs destroyed many of Naples’ wood-fired ovens. Resourceful Neapolitans turned to frying — which could be done on portable stoves — and created something extraordinary from necessity. The dish became so iconic that Neapolitans say: “Pizza fritta: la felicità che non costa niente” — “Fried pizza: happiness that costs nothing.”

What Makes It Special?

Unlike a calzone (which is baked), pizza fritta:

• Uses a thinner dough than regular pizza
• Is completely sealed so it puffs up like a pillow in the oil
• Has a crispy exterior and a molten interior
• Is traditionally filled with ricotta and provola, not mozzarella

Ingredients

Dough

• 500g tipo “00” flour
• 300ml water
• 15g salt
• 2g fresh yeast (This is a lower-hydration version for easier handling)

Filling

• 250g fresh ricotta (drained)
• 150g provola cheese (or smoked scamorza), diced
• 100g cicoli (Neapolitan pork crackling) or bacon/lardo, finely chopped
• Black pepper
• Pinch of salt

For Frying

• 2 litres peanut or sunflower oil (high smoke point)
• Do NOT use olive oil — it burns at frying temperature

Instructions

The Dough

1. Make the dough — Mix and knead as you would for Neapolitan pizza. Cold ferment for 24 hours.
2. Divide and rest — Cut into 4 pieces (~200g each), shape into balls, rest 4 hours at room temperature.

Shaping & Frying

3. Stretch each ball — Into a disc about 20cm diameter, 3-4mm thick. Leave the edges slightly thicker.

4. Fill — Place a generous scoop of filling on one half:

   • 2 tbsp ricotta
   • A few pieces of provola
   • A spoonful of cicoli
   • Black pepper

5. Seal — Fold the dough over the filling to create a half-moon. Press the edges firmly to seal completely — any gap will let oil in or filling out. Crimp with a fork for extra security.

6. Heat the oil to 180°C (350°F). Use a deep pot — never fill more than 1/3 full.

7. Fry — Carefully lower the pizza into the oil. It will puff up dramatically. Fry 90 seconds per side until deep golden brown.

8. Drain on paper towels. Let rest 1-2 minutes before eating — the filling is molten.

Safety First

Deep frying at home requires care:

• Never leave the oil unattended
• Use a thermometer — 180°C is the sweet spot
• Don’t overcrowd the pot — fry one at a time
• Pat the dough dry before frying — water + hot oil = danger

The Pizzaiolo’s Secret

The best pizza fritta in Naples is found not at the famous pizzerias, but at the friggitorie — street-side fry shops where the oil is changed frequently and the fillings change daily. Pizzeria Di Matteo in Naples is one of the few traditional pizzerias that also serves excellent pizza fritta.

Variations

• Pizza fritta classica — ricotta, provola, cicoli (the original)
• Pizza fritta con salame — add thin slices of salami
• Pizza fritta ‘e ricotta — ricotta only, sweetened with sugar (a dessert version)
• Montanara — a small round of dough, fried then topped with sauce and cheese

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Discover more Neapolitan pizza traditions in our Naples directory.