Introduction

Pizza Fritta is a delightful twist on traditional pizza, featuring pockets of crispy fried dough filled with flavorful tomato sauce, mozzarella, and fresh basil. This recipe offers a fresh, homemade dough that’s fried to golden perfection and topped with simple, classic ingredients. Perfect for a snack or a unique meal.

The image shows three small round pizzas on crinkled brown parchment paper over a white marbled surface. Each mini pizza has one thick crust layer that is golden yellow with a slightly rough texture. On top, there is a red tomato sauce layer spread evenly but not reaching the edges. Melted off-white cheese is scattered across the sauce in soft blobs that look creamy and smooth. Bright green fresh basil leaves are placed on top of the cheese, adding a lively color contrast. The scene has a close-up focus on the closest pizza, making the fresh toppings and textures clear. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (375 grams) bread flour

1 cup (240ml) water (plus 1 or 2 tablespoons extra if needed)

1 ½ teaspoons active dry yeast

½ teaspoon granulated white sugar

¾ teaspoon salt

½ cup (120ml) olive oil (or sunflower/vegetable oil)

4 ounces (120 grams) finely chopped or grated mozzarella cheese

Basil leaves

2 tablespoons olive oil (for sauce)

1 clove garlic

14 ounces (400 grams) canned tomatoes in tomato juice

½ teaspoon salt (or to taste)

Instructions

Step 1: Combine warm water, active dry yeast, and sugar in a bowl. Let sit for 10 minutes, or until bubbles form to activate the yeast.

Step 2: Add bread flour and salt to the yeast mixture. Using a stand mixer with a dough hook or your hands, mix until dough comes together. Knead for 5 minutes in the mixer or 7 minutes by hand until smooth and elastic. Adjust with a little extra flour if dough sticks to the sides, or a little water if it lifts from the bowl.

Step 3: Transfer dough to a work surface, knead briefly, then shape into a ball. Place in an oiled bowl, cover with plastic wrap, and allow to rise in a warm place for 1 hour or until doubled in size.

Step 4: Turn the dough onto a lightly oiled surface and divide into 8 equal portions. Shape each into a ball and then press or roll each to a 4–5 inch round. Cover with plastic wrap to prevent drying.

Step 5: Prepare the tomato sauce by peeling and finely chopping garlic. Heat 2 tablespoons olive oil in a pan over medium heat, add garlic, and cook until fragrant and lightly golden. Stir in crushed tomatoes (hand-crushed or processed until smooth) and ½ teaspoon salt. Reduce heat to low and simmer for 10 minutes until slightly thickened. Adjust seasoning as needed and keep warm.

Step 6: Heat ½ cup olive oil in a deep pan for frying. Test the temperature by dipping the end of a wooden spoon—if bubbles form, it’s ready.

Step 7: Fry each dough round for about 1 minute per side until golden and puffed. Remove and drain on paper towels.

Step 8: While still hot, spread a few spoonfuls of the warm tomato sauce over each fried dough, top with mozzarella cheese and fresh basil leaves.

Step 9: Serve immediately for the best taste and texture.

Tips & Variations

Use sunflower or vegetable oil instead of olive oil for frying if you prefer a more neutral taste and higher smoke point.

Try adding your favorite cured meats or sautéed vegetables inside before frying for extra flavor.

If you don’t have a stand mixer, kneading by hand works just as well—just be patient and thorough.

To keep the fried dough warm before serving, place them in a low oven (around 200°F/90°C) on a wire rack.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but bread flour provides more gluten for better chewiness and structure in the dough.

How do I know when the oil is at the right temperature for frying?

Drop the end of a wooden spoon into the oil; if bubbles form around it immediately, the oil is hot enough. The temperature should be around 350°F (175°C) for frying.