.jpg){kind=link}
Naples
3 hours
Naples Official Pizza Making Class & Tiramisu with wood oven
Roll up your sleeves and discover the flavors of Naples by making authentic pizza and creamy tiramisù with a passionate local chef. Cook, laugh, eat,...
from€21Check dates
History
Pizza fritta became the street food of post-war Naples when wood-fired ovens were scarce and lard was cheap; vendors fried pizzas on portable stoves in the Quartieri Spagnoli and the Sanita. Sofia Loren famously sold pizza fritta in the 1954 film L'Oro di Napoli, shot on location in the city. The pavement-fried format survives today in counters such as Pizzeria di Matteo and Sorbillo Lievito Madre, often eaten standing up in folded paper.
Book a food experience
Tours, tastings and classes that match this page, bookable on GetYourGuide.
Florence
5 hours
Florence: Pizza or Pasta Class with Gelato at a Tuscan Farm
Learn how to make mouth-watering pizza or pasta and gelato with a professional Italian chef.
from€72Check dates
Rome
2 hours
Rome: Traditional Pizza Cooking Class near Piazza Navona
Make authentic Roman-style pizza from scratch with a local hosts near Piazza Navona. Enjoy a fun hands-on class, then relax with a drink and savor...
from€42Check dates
Palermo
3 hours
Palermo: Pizza and Gelato Cooking Class with Dinner and Wine
Join a hands-on Pizza & Gelato Class in Palermo. Make authentic pizza, enjoy a live gelato show & tasting, then dinner with wine. Family Option: save...
from€52Check dates
Common allergens: Gluten, Dairy, Pork
Make it at home
Ingredients
- 500g tipo 00 flour
- 280ml warm water
- 3g fresh yeast or 1g instant dried yeast
- 10g fine sea salt
- 200g fresh ricotta, drained overnight
- 100g provola affumicata or smoked scamorza, diced
- 80g cicoli (pork scratchings) or crumbled cooked pancetta
- Black pepper
- 1 litre sunflower oil or lard for frying
Method
- Dissolve yeast in the water, add flour and mix. Add salt and knead for 8 minutes until smooth. Cover and leave for 2 to 3 hours at room temperature until doubled.
- Divide dough into 6 balls of about 130g each. On a lightly oiled surface, stretch each into a 20cm oval.
- Mix ricotta, provola and cicoli with a few twists of black pepper. Place 2 heaped tablespoons of filling on one half of each oval.
- Fold the dough over to form a half-moon, pressing the edges firmly to seal; crimp with fingers.
- Heat oil or lard to 180 degrees Celsius in a deep pan. Fry two at a time for 2 to 3 minutes per side until deep golden and puffed. Drain on paper.
- Eat immediately; pizza fritta does not hold.
Tip from the editors. Draining the ricotta overnight is not optional; excess moisture blows the seal open in the oil.
Where to eat pizza fritta
Pizza Fritta in Naples
Pizzeria di Matteo ★ 4.6
Di Matteo on Via dei Tribunali in Naples runs the sit-down pizza room and the streetside fritta window to midnight daily, the Centro Storico's most reliable.
TryPizza margherita, pizza fritta
TipOpen daily 10:00-24:00. The window closes at midnight; the sit-down room closes slightly earlier. Cash preferred at the window.
Sorbillo Lievito Madre ★ 4.4
Sorbillo Lievito Madre on Via dei Tribunali in Naples is the Sorbillo family's street counter, selling pizza fritta at 4 euros without the sit-down queue.
TryPizza fritta
TipNo ticket needed; walk up and order. Pizza fritta classic 4 euros, ripiena (stuffed) 5 euros.
Pizzeria Starita a Materdei ★ 4.8
Starita in Naples' Materdei has fired the wood ovens since 1901 and runs the kitchen until midnight on weekdays and 02:00 on weekends, the original.
TryMontanara fried pizza, margherita
TipClosed Monday lunch; open Tue-Sun 12:00-24:00 and Fri-Sat to 02:00. The montanara fried pizza 4 euros from the takeaway window.
More cities are in research. Want pizza fritta covered somewhere specific? Tell us where you want to eat.