Pizza Fritta
A classic Neapolitan deep-fried pizza pocket filled with creamy ricotta, rich pork ciccioli, smoked provola, and cracked black pepper.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Large deep frying pan or Dutch oven
- •Spider strainer or slotted spoon
- •Mixing bowl
- •Kitchen paper
- •Pastry brush or small bowl of water
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 32 g
- carbs
- 72 g
- fibre
- 3 g
- protein
- 26 g
- calories
- 680 kcal
Instructions
- 1
Dissolve the yeast completely in the lukewarm water in a large mixing bowl.
- 2
Add the flour gradually and mix until a shaggy dough begins to form.
- 3
Add the salt and knead vigorously on a clean surface for 10 minutes until smooth.
- 4
Divide the dough into 4 equal balls, cover, and prove at room temperature for 4 hours.
- 5
Stir together the drained ricotta, provola cubes, chopped ciccioli, and black pepper in a bowl.
- 6
Pour the sunflower oil into a deep pan and heat to 180°C.
- 7
Stretch one dough ball with your fingertips on a floured surface into a 20 cm circle.
- 8
Spoon a quarter of the filling onto one half of the dough circle.
- 9
Fold the unfilled half over the filling to create a half-moon crescent shape.
- 10
Press the edges firmly with your fingertips and palms to ensure an airtight seal.
- 11
Gently lower the pizza into the hot oil, ladling hot oil continuously over the top.
- 12
Fry for 2 to 3 minutes per side until puffed, blistered, and deeply golden, then drain on kitchen paper.
Chef's tips
Drying the cheeses thoroughly before assembling is vital to prevent steam from tearing the dough during frying. Press the sealed edges firmly with flat fingers rather than a fork so the seam remains flexible and does not puncture.
Ingredient substitutions
- ciccioli → salame napoli or cooked pancetta, cut into small cubes
- provola affumicata → well-drained regular fior di latte or whole-milk mozzarella
- ricotta di bufala → cow milk ricotta strained in a sieve overnight
Storage
Store leftover pizza fritta in an airtight container in the refrigerator for up to 24 hours.
Reheating
Reheat on a wire rack in an oven preheated to 200°C for 8 to 10 minutes to restore crispness.
Common mistakes to avoid
- •Frying at oil temperatures below 175°C, which makes the crust excessively greasy.
- •Leaving an insecure edge seam, allowing melting cheese to leak and spit in the hot oil.
- •Using overly wet ricotta or cheese that causes the dough to become soggy from within.
Serving suggestions
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