Fried Pizza (Fritta)

In the narrow alleyways of Naples’ Quartieri Spagnoli, pizza fritta emerged during World War II as necessity transformed crisis into culinary innovation. When Allied bombing damaged many wood-fired ovens and ingredients became scarce, Neapolitan pizzaioli turned to a different cooking method – deep frying. What began as a wartime adaptation became a cherished street food tradition that persists today.

Pizza fritta starts with the same dough as traditional Neapolitan pizza, but instead of being baked, it’s sealed into a half-moon shape and immersed in boiling oil. The filling traditionally consists of ricotta, small pieces of ciccioli (pork), and black pepper, though modern versions might include provola, salami, or tomato sauce. The frying process creates a golden, crispy exterior while steaming the filling inside, resulting in a perfect contrast of textures.

This style of pizza gained fame through the “friddarielle” – women who sold pizza fritta from street stands, often on credit to hungry workers. The most famous was Fernanda Speranza, known as “Queen of the Fried Pizza,” who fed thousands during Naples’ post-war reconstruction. These vendors would call out “Oggi a otto!” (Pay in eight days!), allowing customers to eat now and pay later – a system of trust that helped sustain communities through hard times.

In modern Naples, pizza fritta exists in two main forms: the traditional filled half-moon and the open-faced montanara, where the dough is fried then topped with tomato sauce and cheese before a quick finish in the oven. Both styles represent Naples’ ability to elevate humble ingredients into celebrated dishes through technique and tradition.

The renaissance of Neapolitan pizza has brought renewed attention to pizza fritta, with high-end restaurants now offering refined versions alongside street vendors maintaining traditional preparations. Yet its essence remains unchanged – a testament to Neapolitan ingenuity and resilience, transformed from wartime necessity into culinary heritage.

I had my first true Pizza Fritta in Naples and it was transcendent. I know that sounds like hyperbole but it was crispy and soft at the same time and the tomato and cheese toppings were both salty and sweet and overall it was what people think of when they say “taste explosion” – I knew I wanted to recreate it at home but kept delaying it in favor of easier pizzas. I knew I wanted to use the roasted tomatoes similar to what I had in Italy but wanted to jazz it up. I decided some baked ricotta would be a nice salty counterpoint to the sweet tomatoes and I was right. This really was an easy thing to make and it was delicious. I ate three before I remembered to leave a couple for my wife.