A pizza fritta is more than just fried dough—it’s a taste of history. With roots tracing back to the 14th century and recipes found in the medieval Liber de Coquina, this indulgent treat was born out of necessity. In the post‑WW2 era, when traditional wood-fired ovens were scarce and ingredients limited, Neapolitan chefs began frying their pizza dough. This innovative method not only conserved precious resources but also created a uniquely crispy, golden delight that evolved into the beloved street food known as “Pizza della gente.” Curious about how we make it? Let’s take you behind the scenes.
Crafting the Perfect Dough – Farina, Acqua, Levito Fresco e Sale Marino
At FRIT’ZZA, simplicity meets excellence. Our dough is made with just four premium ingredients: high-quality farina, pure acqua, fresh levito, and natural sale marino. With a hydration level of around 62.5% and a slow fermentation process lasting approximately 20 hours, our dough achieves the perfect balance of lightness and flavor. The result is a crust that’s delightfully crunchy on the outside and tender, slightly chewy on the inside—an ideal base for your favorite toppings.
Selecting Italy's Finest Ingredients
Honoring our Neapolitan heritage means using only the best. Our sauce is crafted from luscious San Marzano tomatoes, complemented by the creamy richness of Mozzarella Fior di Latte and the depth of Parmigiano Reggiano D.O.P. A generous drizzle of extra-virgin olive oil adds that essential Mediterranean touch. Every bite of our pizza fritta celebrates the authenticity of Italian cuisine and the passion behind each ingredient.
THE PIZZA OF THE PEOPLE - LA PIZZA DELLA GENTE
THE PIZZA OF THE PEOPLE - LA PIZZA DELLA GENTE
Whether you’re stopping by for a quick snack or settling in for a leisurely meal, FRIT’ZZA invites you to savor the true art of Neapolitan fried pizza—made with love, tradition, and only the finest Italian ingredients.
