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    Home » Recipes » Pizza

    Pizza Fritta Montanara Fried Pizza Dough

    Published: Mar 18, 2022 · Modified: Mar 28, 2025. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    Fried pizza dough
    Fried dough Pizza recipe is simple to make and easy to present at parties as it can be warmed up just before serving. It is a traditional recipe from Naples #yourguardianchef #pizza #italianfood #italianrecipe

    Pizza fritta Montanara is small pizza dough deep-fried and topped like a pizza. This classic Neapolitan street food is a savory dough with a crispy outside and a warm, gooey center, served topped with mozzarella, tomato sauce, basil, and freshly grated Parmesan. They are very popular as appetizers as they are simple to make and easy to serve at parties, as these fried pizzas are small and can be eaten by hand.

    Fried pizza with tomato sauce and mozzarella
    Jump to:
    • Different types of fried dough recipes
    • Ingredients
    • Instructions
    • Variation
    • How to serve it
    • FAQ
    • More of my favorite fried recipes
    • 📋 Pizza Fritta Montanara Fried Pizza Dough

    Pizza Fritta, a fried pizza, became popular after World War 2 due to the destruction of wooden ovens.

    Baked pizza was considered a luxury, so women sold fried food on the streets to supplement their family income.

    It was affordable and often filled with pork crackling, earning it the nickname "pizza of the people."

    In the 1954 film L'oro di Napoli (Gold of Naples translated in English as Every day's a holiday) directed by Vittorio De Sica, Sofia Loren sold "Pizza a credito" or "pizza a otto" - eat now and pay in eight days.

    Naples is famous for its street food, particularly the fried finger foods sold in friggitoria (frying shops).

    There were already a dozen of these shops in the town in 1807.

    Traditional Neapolitan fried foods include Crocche (fried breaded potato mash), Arancini (fried rice balls), Zappole (fried pasta), Fiorilli (fried zucchini flowers), Cagliozzi (fried polenta), and Cuoppi di pesce (mixed fried fish) served in paper cones.

    For more Italian street food you can read the article: Italian street food by region (30 recipes)

    Pizza Montanara and fried pizza panzerotti

    Different types of fried dough recipes

    Numerous recipes in Italy utilize fried dough, and it's important to distinguish them as each has its unique recipe and dough.

    These are the most common in the South of Italy:

    Fried pizza Montanara with tomato sauce and mozzarella

    Pizza Fritta Montanara

    This recipe is for the pizza fritta in Naples called pizza Montanara. It is made with little round fried pizza dough topped with tomato sauce, fresh mozzarella, a fresh basil leaf and sprinkled with parmesan cheese. You can also top them with ham, prosciutto or grilled vegetables.

    Fried Pizza, fried calzone Panzerotti

    Neapolitan Pizza fritta and Puglia Panzerotti

    In Naples, pizza fritta is a large disc of pizza dough folded in half and fried. Traditionally it was filled with pork scratchings (ciccioli) and ricotta, a cheap “pizza for the people”. Now you can also find it filled with broccoli rabe and sausages or tomato and mozzarella.

    They are similar to the Puglia Panzerotti, also called fried calzone.

    Italian fried dough Crispelle zeppole di pasta cresciuta

    Crispelle and Zeppole di Pasta Cresciuta (savory)

    The fried pizza dough Crispelle are similar to the Neapolitan Zeppole di pasta cresciuta but they are very different than the pizza fritta. Their dough is much more fluid and their shape round and irregular. In Calabria, they are filled with Anchiovis, ricotta or sundried tomatoes and traditionally served as appetizers at Christmas or New Year. In Neaple, the Zeppole di pasta cresciuta are mixed with seaweeds and sold in friggitorie.

    Italian donuts Graffe, Zeppole di Carnevale covered with sugar

    Zeppole di Carnevale (sweet)

    Italian fried donuts Graffe or Zeppole di Carnevale also originally from Naples, are completely different from pizza fritta, Montanara or zeppole di pasta cresciuta as their yeast dough is made with mashed potatoes, flour, eggs, sugar and milk. They are shaped round or like ribbons and topped with sugar. They are crispy outside but smooth in the center, not gooey like the fried pizza or Crispelle

    Ingredients

    To make this fried pizza Montanara, we use the same dough as regular pizza.

    You can make it from scratch or use store-bought pizza dough.

    You can also make fresh pizza dough in a bread machine if you have one.

    You can find the instruction here: Authentic Italian pizza dough (bread machine)

    To make the pizza dough, you will need:

    • Flour
    • Lukewarm water
    • Salt
    • Sugar (needed only to activate the yeast)
    • Yeast

    Tip: The best flour to use is All purpose in USA, Plain in UK, Type 0 in Italy, Type 55 in France.

    Find the quantities in the recipe card

    Sugar Salt and yeast in measurement containers

    The rest of the ingredients

    • Vegetable oil for frying
    • For the classic topping:
    • Tomato sauce
    • Garlic
    • Fresh mozzarella (fior di latte or buffalo mozzarella)
    • Fresh basil leaves
    • Parmesan cheese

    For more pizza toppings, you can find some inspiration in the article: 10 vegetarian pizza toppings full of veggies.

    homemade tomato sauce in jars

    Instructions

    For best results, make the dough the day before

    How to activate the yeast

    1. Mix the yeast with ¼ cup of water.
    2. Make sure the water is lukewarm.
    3. Add ½ teaspoon of sugar
    4. Let it rest until it becomes foamy
    yeast mixed with water and foam on top

    Preparing the pizza dough

    Once the yeast is activated, you can start making the dough:

    1. Strain the flour, sugar, and salt into a bowl, ensuring that they are thoroughly mixed.
    2. Make a ‘well’ in the center of the flour mix
    3. Combine all the wet ingredients: water and the frothy yeast.
    4. Slowly pour them into the ‘well’ of the flour and mix them with the wet ingredients using your fingers.
    5. Once thoroughly mixed, you can either continue mixing the flour with your hands or put it into an electric mixer with a dough hook.
    6. Mix it until the dough becomes a smooth ball
    7. Shape it into a smooth ball and place it in an oiled bowl with a wet towel to rest.
    8. Let it rise for 1.5 hours in a warm place
    9. Let the dough rest overnight (or at least 8 hours) in the fridge covered with cling film before making your pizza

    Hint: the pizza dough should rest overnight; In Naples, they say that otherwise the pizza will keep rising in your stomach, making you bloated and thirsty!

    Step by step how to make pizza dough by hands

    Frying the pizza

    1. Bring the sought to room temperature the next day and divide the dough into balls. They should be around 2 oz - 60 gr
    2. Place them on a lightly floured surface, cover them with a kitchen cloth and let them rest for 30 minutes
    3. In the meantime, prepare the tomato sauce with garlic and basil and let it simmer away.
    4. Flattens the balls into circles, with the center thinner than the sides.
    5. Place the pizza dough balls into the frying pan
    How to make dough balls and fry them
    1. Turn the balls on each side for 2 minutes until golden brown
    2. Remove them from the frying oil and put on a paper towel to absorb the excess oil
    Frying the pizza balls

    Toppings for the fried pizza

    1. Once cooked, lay the pizzas on a tray and push down the centre with a spoon
    2. Season each fried dough ball with the tomato sauce
    3. Place a slice of fresh mozzarella on top
    4. and a fresh basil leaf
    5. Sprinkled them with fresh Parmesan cheese
    6. They can be eaten immediately or warmed up before serving.
    Serving the fried pizza

    Variation

    While the classic pizza fritta Montanara is topped with tomato sauce and fresh mozzarella, you can also top it with your favorite ingredients.

    In Naples, you find the classic with sausage and broccoli rabe, but you can also top it with burrata and olive or scarole and provola.

    For more ideas, you can read the article: 10 vegetarian pizza toppings full of veggies.

    For a sweet version, you can serve them with sprinkled sugar or drizzled honey, although you will not find this version now a day in the friggitorie in Naples.

    Although a version of sweet fried dough existed in the sixteenth century, and the poet Giovanni Battista del Tufo called them Zeppolelle.

    vegetarian ingredients combination for pizza topping, risotto or pasta

    How to serve it

    The advantage of frying the pizza is that it does not have to be eaten immediately, like a pizza cooked in a wooden oven.

    The pizza dough is fried ahead, then topped with tomato and mozzarella.

    You can warm up the pizza fritta in the oven before serving it. 

    In Naples, it is the perfect meal when the family is reunited to watch a football match. 

    They make it ahead of time, and it is warmed up and served during half-time.

    Fried pizza with tomato sauce, fresh mozzarella and basil

    FAQ

    Can I fry my pizza?

    If you don't have an oven, you can fry your pizza dough and add the topping after. Shape them into small balls to make sure the dough is cooked uniformly. Traditionally fried pizza is deep fried.

    What do you call a fried pizza?

    Fried pizza in Italian is called pizza fritta and is made by deep frying pizza dough. Similar to fried pizza is Crispelle Calabresi or Zeppole di pasta cresciuta from Naples. These use a more fluid dough; they are smaller and irregular in shape as they cannot be molded by hand. The Crispelle are be filled with anchovies, sun-dried tomatoes, or ricotta. Crispelle filled with ricotta can also be served as a dessert covered with icing sugar. Zeppole are not fried pizza as its dough includes eggs and butter. Zeppole are not made with pizza dough.

    Who invented fried pizza?

    Pizza Fritta started as street food in Naples after the second world war. Many houses were destroyed, and wooden ovens to cook traditional pizza were limited. Some women started lighting up fires on the streets with large pans of frying oil and fried pizza dough to earn extra money.

    What is the difference between zeppole and fried dough?

    Zeppole in the Neapolitan dialect means round, and it is used to describe various food, and not all Zeppole are fried dough. There are 3 main types of Zeppole: Zeppole di pasta cresciuta are savory fried dough made with a fluid yeast dough of flour and water. Zeppole di Carnevale are sweet fried dough made with flour, egg, milk, butter and mainly mashed potatoes, while Zeppole di San Giuseppe are sweet made with choux pastry, also called puff pastry, they are not fried but baked and filled with custard.

    Neapolitan Fried Dough Pizza served as an appetizer

    More of my favorite fried recipes

    If you are craving fried food, you may want to check out these other recipes:

    • Deep-Fried Eggplant Balls
    • Deep fried mozzarella sticks and balls
    • Fried Zucchini Flowers Recipe
    • Homemade chicken nuggets recipe
    • Pasta a Frittata: Italian Fried Pasta
    • Classic Veal Milanese
    • Rissole à la Dauphine

    For more pizza recipes, check out the category: Pizza

    • Pizzette Mini Pizza Bites
    • Italian flatbread Piadina
    • 10 Pizza with Fresh Vegetables
    • Pissaladiere Nicoise
    • Focaccia Pizza
    • Pizza with Nutella
    List of pizza toppings with vegetables

    If you are making the Pizza Fritta Montanara Fried Pizza Dough, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.

    Fried pizza Montanara with tomato sauce and mozzarella

    📋 Pizza Fritta Montanara Fried Pizza Dough

    4.67 from 9 votes
    Laura Tobin
    Servings 8 people
    Prep Time 30 minutes mins
    Cook Time 30 minutes mins
    Total Time 9 hours hrs
    Print Recipe Save Saved! Pin Recipe
    Pizza fritta Montanara is small pizza dough deep-fried and topped like a pizza. This classic Neapolitan street food is a savory dough with a crispy outside and a warm, gooey center, served topped with mozzarella, tomato sauce, basil, and freshly grated Parmesan. They are very popular as appetizers as they are simple to make and easy to serve at parties, as these fried pizzas are small and can be eaten by hand.
    Prevent your screen from going dark

    Equipment

    • Bread machine
    • Deep Fryer
    • Mini Measuring Set
    • Measuring mugs
    • Silicone Pastry Mat
    • All-Clad Sauce Pan 3-Quart

    Ingredients
     

    Dough

    • 3 cup Caputo flour 00 if you can find Manitoba, Type 55, All purpose, Plain, Type 0
    • 1 cup lukewarm water
    • 1 package yeast 2 tsp
    • 1.5 teaspoon salt
    • 0.5 teaspoon caster sugar to activate the yeast
    • vegetable oil for frying

    For the topping:

    • 1 cup homemade tomato sauce
    • 2 cup fresh mozzarella (fior di latte o bufala)
    • 1 clove peeled garlic cloves
    • ½ cup freshly grated Parmesan
    • 10 fresh basil leaves
    • 2 tablespoon extra virgin olive oil

    Instructions
     

    Making the dough

    • To activate the yeast, mix it with water. The water should be lukewarm or at room temperature. Add ½ teaspoon of sugar, and let it rest until it becomes foamy.
      1 cup lukewarm water, 1 package yeast, 0.5 teaspoon caster sugar
    • In the meantime, strain the flour along with the sugar and the salt into a bowl, ensuring they are completely mixed. Make a ‘well’ in the centre of the flour mix.
      3 cup Caputo flour 00, 1.5 teaspoon salt
    • Slowly pour the yeast and water mixture in the ‘well’ of the flour and mix it with the wet ingredients gradually, using your fingers.
    • Once they are thoroughly mixed continue mixing the flour with your hands until the dough becomes a ball that comes away easily from the side of the bowl.
    • Take the dough out of the bowl and knead it on a flat surface. Shape it into a smooth ball and place it into an oiled bowl covered with a wet towel to rest. Let it rise for 1.5 hours.
    • For the best result, let the dough rest in the fridge overnight, well-floured and wrapped in a plastic bag, otherwise it will crawl all over the fridge.
    • Bring the sought to room temperature the next day and divide the dough into balls. They should be around 2 oz - 60 gr. Let them rest for 30 minutes

    Preparing the tomato sauce

    • Stir fry the garlic clove with 2 tablespoon of olive oil
      1 clove peeled garlic cloves, 2 tablespoon extra virgin olive oil
    • Add the tomato sauce and 2 leaves of basil, letting it simmer until it thickens
      1 cup homemade tomato sauce, 10 fresh basil leaves

    Frying the pizza

    • Flatten the balls into circles, with the centre thinner than the sides and deep fry them in hot oil (about 180 C)
      vegetable oil for frying
    • Cook the pizzas for 2 minutes on each side, until the crust is golden.
    • Remove from the frying oil and place it on a paper kitchen towel to absorb the oil.

    To serve

    • Slice the mozzarella
      2 cup fresh mozzarella
    • Put a spoon of tomato sauce over each pizza, a slice of mozzarella, a basil leaf and sprinkle with parmesan and serve warm
      ½ cup freshly grated Parmesan, 10 fresh basil leaves

    Video

    Notes

    • the pizza dough should rest overnight
    • They can be eaten immediately or warmed up before serving

    Nutrition

    Calories: 320kcalCarbohydrates: 37gProtein: 15gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 26mgSodium: 860mgPotassium: 176mgFiber: 2gSugar: 2gVitamin A: 398IUVitamin C: 2mgCalcium: 230mgIron: 1mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

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    Reader Interactions

    Comments

    1. Patty

      April 26, 2017 at 7:12 am

      Amazing recipe Laura, pinned it!

      Reply
    2. cookilicious

      July 02, 2017 at 2:25 pm

      5 stars
      That is such a novel idea! Fried pizza!

      Reply
    3. Jonathan Dradford

      August 30, 2018 at 5:00 am

      5 stars
      I like how you presented the recipe and directions. Thanks for sharing this to us. I gotta try this out.

      Reply
    4. Carissa Shaw

      March 30, 2019 at 1:57 pm

      5 stars
      Love this! Thank you for sharing the recipe! Fried dough pizza is so delicious, and I never thought of filling them with meat and cheese.

      Reply
      • Laura

        March 30, 2019 at 7:49 pm

        Yes, they are very nice. Thank you

        Reply
      • Laura

        March 31, 2019 at 6:52 am

        Yes, they are very nice. Thanks

        Reply
    5. kim

      March 30, 2019 at 2:21 pm

      5 stars
      Such a fun experience! When I have time, I love making my own pizza dough and your ideas are brilliant!

      Reply
      • Laura

        March 30, 2019 at 7:48 pm

        Thank you

        Reply
      • Laura

        March 31, 2019 at 6:51 am

        Thank you, it is a classic in Naples

        Reply
    6. Kristen

      March 30, 2019 at 2:33 pm

      5 stars
      I love the story of the history of this dish and what a great idea to fry the dough. That is simply genius!

      Reply
      • Laura

        March 30, 2019 at 7:48 pm

        Ah, ah, it is

        Reply
      • Laura

        March 31, 2019 at 6:51 am

        Ah, ah, isn't it

        Reply
    7. Luci's Morsels

      March 30, 2019 at 2:55 pm

      5 stars
      These look so tasty! We spent our honeymoon in Southern France when I learned (and tasted) the italian influence! These fried pizza doughs look perfect for a get together with friends and family!

      Reply
      • Laura

        March 30, 2019 at 7:48 pm

        Oh, that is nice

        Reply
      • Laura

        March 31, 2019 at 6:50 am

        Nice, thank you. My boys love them

        Reply
    8. Julia

      March 30, 2019 at 2:59 pm

      5 stars
      This reminds me of Hungarian langos! Can't wait to try it and compare 🙂

      Reply
      • Laura

        March 30, 2019 at 7:47 pm

        Oh, that is interesting. I need to check it out

        Reply
    9. Aleka

      September 10, 2021 at 5:40 pm

      5 stars
      I saw these on FB and had to come and see for
      Myself! They look so delicious and unique!!! I’d love to try these out! Wow.

      Reply
      • Laura

        September 10, 2021 at 5:55 pm

        Thank you Aleka, not well known around the world but really Italian. You will love them

        Reply
    4.67 from 9 votes (1 rating without comment)

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    Laura Giunta Tobin

    Hi, I’m Laura. Welcome to my blog! While many talk about Italian food, I’ve lived it firsthand. Here, I share real Italian home cooking, just as it’s made in Italy. Won’t you join me?

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