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Fried pizza fritta napoletana cut in half showing melted provola and ricotta filling on a wooden board

Golden Pizza Fritta Napoletana with Ricotta Filling

Folded pizza dough stuffed with ricotta, provola, and cicoli, fried until puffed and deep gold.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 2 hours 45 minutes
Servings: 4 servings
Course: Street Food
Cuisine: Italian (Neapolitan)
Calories: 560
Ingredients Method Notes

Ingredients
  

Dough
  • 500 g 00 flour
  • 300 ml warm water
  • 7 g active dry yeast 1 packet
  • 10 g salt
  • 1 tbsp olive oil
Filling
  • 250 g ricotta, drained whole-milk
  • 200 g provola, diced or fior di latte
  • 100 g cicoli (pork cracklings) or diced salami
  • black pepper to taste
For Frying
  • 1 liter peanut or sunflower oil enough for 5 cm depth in the pot

Method
 

Make the Dough
  1. Whisk the warm water with the yeast in a large bowl and let it sit 5 minutes until foamy.
  2. Add the flour, salt, and olive oil. Mix, then knead on a floured board for 8 to 10 minutes until smooth and elastic.
  3. Shape into a ball, place in an oiled bowl, cover, and rest at room temperature for 2 hours until doubled.
Fill and Fold
  1. Divide the dough into 4 balls, about 200 g each, and rest covered for 15 minutes.
  2. On a floured surface, stretch or roll each ball into a 20 cm disc.
  3. Spoon a quarter of the ricotta, provola, and cicoli onto one half of each disc, leaving a 2 cm border, and season with black pepper.
  4. Fold the dough over the filling into a half-moon, press the edges firmly to seal, and crimp with a fork.
Fry and Serve
  1. Pour oil into a deep pot to at least 5 cm depth and heat to 180C / 356F.
  2. Fry the pizze one or two at a time, 3 to 4 minutes per side, until deep golden and puffed.
  3. Drain on a wire rack, rest 2 minutes, and cut in half to serve hot.

Notes

  • Drain ricotta well before mixing the filling to avoid a watery pocket inside the dough.
  • Keep oil at 180C / 356F with a thermometer, checked before each batch goes in.
  • Seal edges firmly and crimp with a fork so filling doesn't leak into the pot.
  • Fry one or two pizze at a time to keep the oil temperature stable.