Pizza fritta, also known as fried pizza, or pizzette fritte (little fried pizzas) is a delightful appetizer made with fried pizza dough that’s topped with any variety of sweet or savory toppings.  Perfect to serve with cocktails or alongside a salad as a meal, pizza fritta is as versatile as you want it to be!

Pizza fritta with tomato, mozzarella, and basil.

There is something so fun about pizza fritta. 

The topping possibilities are endless, they’re easy to pick up and eat, and the flavor and texture are both out of this world!

Pizze fritte can be served an appetizer at cocktail parties, gamedays, and really any other type of gathering.

But we also love enjoying these little fried pizzas as a meal along with a green salad, or orange fennel salad.

Ingredients shown: prosciutto, tomato sauce, mozzarella, burrata, basil, and 6 small dough balls.

How to make it

Note:  The process outlined below assumes that you have already made your pizza dough, separated it into 6 3-ounce dough balls, and have allowed them to cold ferment in the refrigerator.  For your convenience, the recipe and instructions for pizza dough are included in the recipe card.  As an alternative, you can also use store-bought pizza dough.

Each number corresponds to the numbered written steps below.

  1. Remove the dough balls from the refrigerator and allow them to sit (covered) for 90 minutes.  Then flour your hands and a work surface and using your finger tips begin to stretch the dough. 

Pizza fritta recipe process shot collage group number one.

  1. Using your fingers continue to stretch the dough balls until they are roughly 3-5 inches in diameter. As an alternative, you can also use a rolling pin to roll the balls out.  Note: The rolling pin will flatten and remove a lot of the gas from the dough, so they won’t be as puffy when fried.
  2. Place the dough onto a parchment paper-lined baking sheet to allow for easier prep.

Recipe process shot collage group number two.

  1. Add approximately 2 cups of olive oil, vegetable oil, or mix of the two to a heavy frying pan or Dutch oven, and using a deep-fry thermometer heat the oil to 370f.  Note:  You’ll need enough oil to rise at least 3/4 inch high so depending on the surface area of your pan or pot, you may need more or less oil.
  2. Once the oil is at 360f, gently place each pizza into the oil.  Only fry 1-2 at a time (or however many can fit without overcrowding the pan).

Recipe process shot collage group number three.

  1. Using a large spoon or ladle, spoon the oil on top of the pizza dough so that both sides get an equal amount of color.  Note:  If you want to attempt to flip the dough to cook on both sides you can but I find it’s easier to use the spoon, especially if you’re frying more than 1 pizza at a time.
  2. Once the pizza is golden (about 4-5 minutes total), remove it from the oil and place on a wire rack to drain.  Give a pat with paper towels to remove some of the pooling oil.   Repeat the frying process for each remaining pizza.

Recipe process shot collage group number four.

  1. The pizze fritte can be eaten right out of the oil with a sprinkle of powdered sugar for a sweet treat, or can be arranged on a baking sheet and topped with toppings of your choice.  If topping with marinara, mozzarella, and Pecorino, you can bake at 425f for 3-5 minutes to allow the cheese to melt a bit and for the sauce to warm through.  Also pictured here are prosciutto and mozzarella which would not require baking.  Serve and enjoy!

Hands holding pizza fritta with prosciutto and fresh mozzarella.

Top tips for perfect pizza fritta

  • The dough.  We used the same pizza dough recipe we use for most of our pizza recipes.  This dough should be cold fermented in the refrigerator for at least 24 hours for maximum flavor.  If you are short on time you can definitely use store-bought dough.  No matter the dough, be sure to let it sit at room temperature for 90 minutes prior to frying since it’s easier to work with after warming up for a bit.
  • Frying and oil.  Frying can be intimidating for some people but it doesn’t need to be.  We definitely recommend using a frying or candy thermometer to make sure your oil is at the proper temperature. You can use olive oil, vegetable oil, or a 50/50 blend of both for fried pizza, depending on your preference for taste.  Be sure to not overcrowd when frying and we suggest spooning the hot oil on top of the pizza dough rather than flipping the dough in the oil. And while you’ve got pizza dough and frying oil, try our panzerotti recipe!
  • Have fun! One of the things we love most about pizza fritta is the endless topping possibilities!  One of our favorite ways to enjoy these mini pizzas is fresh out of the oil topped with some powdered sugar, similar to zeppole but in disc form.  We’ve given a few topping suggestions above and in the recipe card but it’s important to note that these are just suggestions and you can really top fried pizza dough with anything you can think of!  In addition to the suggestions above, you can try it with Nutella and strawberries for a sweet treat, or for those craving a more savory pizza, try mortadella with pistachio pesto, ricotta and garlic (like a white pizza), or a mixture of anchovy, garlic, and oil.  You could even top with a little bit of salad for a salad pizza fritta!

4 different pizza fritta versions on wire rack.

More recipes using pizza dough

If you’re making pizza fritta, chances are you’ll want to explore some more recipes using pizza dough.  Here are a few to try!

  • New York pizza – how to make a classic New York round pie in your home oven.
  • Stromboli – ham, pepperoni, and provolone cheese wrapped in pizza dough with marinara.
  • Grandma pizza – sheet pan style pizza just like a grandma would make!

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Pizza Fritta Recipe

5 from 1 vote
Prep: 2 hours
Cook: 20 minutes
Cold fermenting time: 1 day
Total: 1 day 2 hours
Servings: 6 mini pizzas
Pizza fritta is pizza dough fried until golden and topped with any variety of toppings, such as marinara and mozzarella, or powdered sugar for a sweet treat!


For six 3-ounce dough balls

  • 298 grams bread flour or 2 cups
  • 190 grams cold tap water or ~3/4 cup (6.7 ounces)
  • 2 grams Instant dry yeast or a 1/2 teaspoon
  • 6 grams fine sea salt or 1 teaspoon
  • 4 grams sugar or 1 teaspoon
  • 10 grams olive oil or 2 1/4 teaspoons

For the pizza fritta

  • 2 cups olive or vegetable oil (can also mix 50/50) estimate - you need enough oil to rise at least 3/4-inch high in pot
  • 4 slices prosciutto
  • 1/3 pound fresh mozzarella
  • 1 cup marinara sauce
  • 10 basil leaves
  • 3 tablespoons Pecorino Romano
  • 2 tablespoons powdered sugar


For the dough balls

  • Place the water into a large bowl. Mix together the dry ingredients in a separate bowl. Add those dry ingredients to the water a bit at a time and mix thoroughly with a wooden spoon to form a dry rough mass.
  • Pour the oil over the dough, mix it in, and place all the rough dough onto a work surface. A large plastic cutting board works well to avoid any sticking.
  • Knead the dough for 5-7 minutes. If the dough is too sticky, place a clean bowl inverted over the dough and wait 30 minutes before resuming. Return to kneading after 30 minutes and make sure to work the dough for at least 5-7 minutes of total kneading time.
  • Place the bowl over the dough once more and let sit for 30-40 minutes to warm up.
  • Divide the dough into 6 equal-sized balls, weighing them to ensure they are roughly 85 grams (or 3 ounces) each.
  • Pull the dough towards its end repeatedly to form a smooth ball. Pinch the seam side and leave it on the bottom. Place the dough balls into oiled bowls and cover with plastic wrap. Refrigerate for at least 24 hours before using.

For the pizza fritta

  • Remove the dough balls (leave covered) and let sit for 90 minutes before heating the oil.
  • Flour your hands and a work surface and stretch each dough ball into a small round pizza (about 3-5 inches in diameter) Layinging each formed pizza onto parchment paper works well for easy prepping.
  • Pour olive oil (can use a mix of olive and vegetable oil too) at least 3/4 inches high in a Dutch oven or heavy frying pan. Heat oil to 370f.
  • Once the oil is at temp gently place the pizzas into the hot oil. Only fry 1-2 at a time or however many can fit without crowding the pan.
  • Use a ladle or large spoon to spoon the oil on top of the pizza dough so that both sides get an equal amount of color. Once the pizza dough is golden (about 4-5 minutes total cooking time) remove and place onto a wire rack. Repeat frying for the remaining dough.
  • The fried pizzas can be eaten right out of the oil with a sprinkle of powdered sugar for a sweet treat or they can be arranged on a baking sheet and topped with marinara, mozzarella, and Pecorino. Bake at 425f until the cheese slightly melts and the sauce gets hot (about 3-5 minutes). Individual rounds can also be topped with prosciutto and mozzarella and served without baking. The choice is yours. Enjoy!


  • Grams are more useful and accurate for the dough.  That is usually the time we recommend switching to weight measurements and breaking out a kitchen scale.
  • The dough recipe is provided for your convenience.  You could also use store-bought pizza dough to save time.
  • The toppings are just a suggestion.  Use whatever you like!
  • Pizza fritta is best eaten right away instead of leftover.
  • Calorie amounts an estimate but are based on using all the toppings listed.


Calories: 617kcal | Carbohydrates: 44.9g | Protein: 8.4g | Fat: 45.8g | Saturated Fat: 10g | Cholesterol: 9mg | Sodium: 737mg | Potassium: 209mg | Fiber: 4.1g | Sugar: 6.4g | Calcium: 43mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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