How To Make Stuffed Pizza Fritta Napoletana In a Few Simple Steps (Neapolitan Fried Pizza)

Naples has a talent for turning a quick snack into a full-blown event. You’re making soft pizza dough, giving it a fast fry for that puffed-up shell, then hiding a saucy, cheesy, ham-filled surprise inside. It’s a street food style treat that works brilliantly as a fun weekend lunch or a party snack.

What Is Pizza Fritta?

Pizza fritta is a classic Southern Italian style, associated with Neapolitan street food. It is often shaped like a big fried calzone or served as smaller fried rounds. Some regions also make fried, folded pizza pockets known as panzerotti, usually stuffed with tomato and mozzarella.

Pro Tips for the Best Fried Pizzas

• Give the dough time to rise. The puff you want comes from fermentation, so don’t rush the 2-3 hour rise, as you’re building that airy interior.
• Rubbing a little olive oil on the rolled dough and folding it helps create a tender pocket that opens easily after frying.
• Don’t overstuff, and a modest amount of sauce, cheese, and ham melts better and keeps the pocket from tearing or turning soggy.
  

Frequently Asked Questions

Why did my fried pizza puff up like a balloon?

That usually happens when steam expands inside the dough as it hits hot oil, which is totally normal and honestly kind of fun. If the puff is excessive, your oil may be a bit too hot or the dough may be rolled unevenly. You can gently press the center with a slotted spoon while frying to keep the shape more even.

What’s the best mozzarella to use for the filling?

Low-moisture mozzarella melts smoothly and is less likely to leak water into the pocket. Fresh mozzarella tastes great, but it can release more moisture. Either way, don’t overload the cheese, more isn’t always better once it’s molten.

Can I skip the oven step at the end?

You can, but the oven step is what turns the filling into that cohesive, melty situation. If you want to skip the oven, use very finely shredded mozzarella and let the residual heat inside the fried pocket melt it longer.

How do I keep the fried pizzas from getting greasy?

First, make sure the oil is hot enough, as cool oil causes the dough to absorb oil instead of quickly setting. Second, drain the fried pockets on a rack or paper towels immediately after frying.

How to Store Fried Pizzas

Store leftover fried pizzas in an airtight container in the fridge for up to 2 days. Reheat in the oven and don’t microwave if you can, because it will make the dough soft.

How to Make Neapolitan Fried Pizzas

Step 1

Step 1

In a small bowl, mix water, fresh yeast, and sugar until everything dissolves.

In a small bowl, mix water, fresh yeast, and sugar until everything dissolves.

Step 2

Step 2

Then, mix the flour with the yeast mixture. Add salt and olive oil, and keep mixing until a shaggy dough forms.

Then, mix the flour with the yeast mixture. Add salt and olive oil, and keep mixing until a shaggy dough forms.

Step 3

Step 3

Once it comes together, knead with your hands until the dough becomes smooth. Cover with cling film and let it rest for 30 minutes.

Once it comes together, knead with your hands until the dough becomes smooth. Cover with cling film and let it rest for 30 minutes.

Step 4

Step 4

After 30 minutes, knead again for a couple of minutes, place the dough back in the bowl, cover, and let it rise 2-3 hours or until doubled in size.

After 30 minutes, knead again for a couple of minutes, place the dough back in the bowl, cover, and let it rise 2-3 hours or until doubled in size.

Step 5

Step 5

Split the dough into 4 equal pieces and shape into balls. Place on a plate, cover with a cloth, and let rise 1 hour or until doubled again.

Split the dough into 4 equal pieces and shape into balls. Place on a plate, cover with a cloth, and let rise 1 hour or until doubled again.

Step 6

Step 6

Roll each ball out with a rolling pin into a round. Rub a little olive oil over the surface with your hands, then fold the dough in half to make a half-moon pocket shape.

Roll each ball out with a rolling pin into a round. Rub a little olive oil over the surface with your hands, then fold the dough in half to make a half-moon pocket shape.

Step 7

Step 7

Fry each folded dough piece until golden brown on both sides, flipping carefully.

Fry each folded dough piece until golden brown on both sides, flipping carefully.

Step 8

Step 8

Open each fried pocket and fill with tomato sauce, mozzarella, and baked ham.

Open each fried pocket and fill with tomato sauce, mozzarella, and baked ham.

Step 9

Step 9

Place on a tray and bake at 180°C/360°F for 5 minutes, just until the mozzarella melts. Serve hot while the cheese is still doing that dramatic stretch.

Place on a tray and bake at 180°C/360°F for 5 minutes, just until the mozzarella melts. Serve hot while the cheese is still doing that dramatic stretch.