La Pizza Fritta

Preparation info
  • Makes


    • Difficulty


Appears in
Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

Maybe we all look as good frying pizzas as Sophia Loren in the movie L’Oro di Napoli (The Gold of Naples)?

The cheese here doesn’t get cooked so it is worth trying buffalo mozzarella or burrata, a very creamy fresh mozzarella, if you can get it. Otherwise, use a good-quality fresh mozzarella. These pizzas are surprisingly light.


  • ½ batch (400 g/14 oz) risen pizza dough (preceding recipe)
  • light olive oil, for frying


Divide the dough into 4 equal balls. On a lightly floured board pat each one out to a rough oval shape of about 20 x 15 cm (8 x 6 inches). Pour enough oil into a wide frying pan to cover the bottom.