Description
Pizza Fritta, or fried pizza, is a delightful Italian street food featuring homemade pizza dough fried to golden perfection and topped with warm tomato sauce, melted mozzarella, and fresh basil. This recipe walks you through making a soft, elastic dough, a simple yet flavorful tomato sauce, and frying the pizza rounds for a crispy exterior with a pillowy interior, perfect as a quick, comforting snack or appetizer.
Ingredients
Scale
For the Dough
- 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)
For the Cheese and Toppings
- 4 ounces (120 grams) finely chopped or grated mozzarella cheese
- Basil leaves
For Frying
- 2 tablespoons olive oil (for frying)
For the Tomato Sauce
- 1 clove garlic, peeled and finely chopped
- 14 ounces (400 grams) canned tomatoes in tomato juice, crushed
- ½ teaspoon salt (or to taste)
- 2 tablespoons olive oil
Instructions
- Activate Yeast: In a small bowl, mix warm water with active dry yeast and sugar. Let it sit for 10 minutes until the mixture becomes bubbly, indicating the yeast is active and ready.
- Make Dough: Using a stand mixer with a dough hook or your hands, combine all-purpose flour and salt with the yeast mixture. Knead for about 5 minutes in the mixer (or 7 minutes by hand) until the dough is smooth, elastic, and slightly sticky, sticking to the bottom but not the sides of the bowl. Adjust flour or water as needed to get the right consistency.
- First Rise: Transfer the dough onto a workspace, knead briefly, then shape it into a ball. Place it in a lightly oiled bowl and cover with plastic wrap. Let it rise in a warm spot for 1 hour until it doubles in size.
- Divide and Shape: Turn the dough out onto a lightly oiled surface. Divide it into 8 equal pieces and form each into a ball. Press or roll each ball into a 4 to 5-inch round pizza base. Cover them with plastic wrap to prevent drying out.
- Prepare Tomato Sauce: Heat olive oil in a pan over medium heat, add finely chopped garlic, and sauté until fragrant and golden. Pour in crushed canned tomatoes and salt, reduce heat to low, and simmer gently for 10 minutes until sauce thickens slightly. Adjust seasoning as needed and keep warm.
- Prepare Cheese: Grate or finely chop the mozzarella cheese and set it aside.
- Heat Oil for Frying: In a deep pan or skillet, heat 2 tablespoons of olive oil. Test by inserting the end of a wooden spoon into the oil; it should bubble vigorously when hot.
- Fry Pizza Bases: Fry each dough round for about 1 minute on each side until golden and puffy. Remove and drain on paper towels to absorb excess oil.
- Assemble Pizza Fritta: While the fried dough is still hot, spread a few spoonfuls of the warm tomato sauce over each base. Sprinkle evenly with mozzarella cheese and place fresh basil leaves on top.
- Serve: Serve immediately for the best taste and texture, enjoying the rich, crispy, and cheesy fried pizza.
Notes
- Ensure the oil is hot enough before frying to achieve that perfect puff and golden color; too cool oil will make the dough greasy.
- If dough sticks to the sides of the bowl when mixing, add a little more flour; if it lifts entirely from the bottom, add a splash of water.
- Use fresh basil and good-quality canned tomatoes for the best flavor in the sauce.
- This recipe is ideal for serving as an appetizer or snack and is best enjoyed fresh and hot.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Frying
- Cuisine: Italian
Keywords: Pizza Fritta, fried pizza, Italian street food, homemade pizza dough, mozzarella, tomato sauce, basil
