La Pizza Fritta


Preparation info

  • Difficulty


  • Makes


Appears in

Limoncello and Linen Water

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
  • the remaining tomato from the preceding recipe, about ¾ cup, at room temperature
  • 200 g (7 oz) fresh mozzarella, at room temperature, in 1 cm (½ inch) slices
  • a few basil leaves


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.

Heat the oil and add the pizzas two at a time if they fit out if not, one by one. Fry until golden underneath, then turn and fry the other side until golden but not too dark. Remove with tongs and put on a plate lined with paper towels to drain. Immediately dollop some tomato on top, leaving the border free as one does with pizza, and top at once with mozzarella slices so they soften from the heat. Scatter a couple of basil leaves over and serve hot hot.