How To Make Neapolitana Pizzetta

Neapolitan fried pizza is literally irresistible.

With a fried pizza you can make delicious appetizers or you can enrich an aperitif or a buffet. The preparation is very simple but the result is exceptional.

The fried pizzas will be very tasty and can be prepared in many different variations, deciding to top them in many different ways, depending on the tastes of your guests but also on the type of menu you are creating. The classic Neapolitan fried pizza will be ideal to serve on many occasions.

So let's see step by step how to give life to this extraordinary recipe.

Ingredients for pizza

800 g of 00 flour
550 ml of water
6 g of dehydrated brewer's yeast
20 g of salt

Ingredients for topping

400 ml of tomato sauce
1 clove of garlic
basil to taste
salt to taste
pepper to taste
to taste of extra virgin olive oil
300 g of mozzarella


To prepare the fried pizzas, the first thing you will have to do is dedicate yourself to the basic dough which will then rise.

Directly on the work surface, in a bowl or in a planetary mixer, add the flour and the yeast and the water gradually, which must be at room temperature. Finally add the salt, making sure that it does not come into contact with the yeast, so as not to burn it. Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes.
If you don't have a mixer, you can mix the ingredients together and knead them by hand.
The dough should be a little sticky, or tacky to the touch. If it's too wet, sprinkle in a little more flour.

When you have reduced the dough into a ball that is no longer sticky, you can cover it with a cloth and let it rise for about 3 hours in a warm place. The oven off but with the light on will be ideal to allow a better rise of your dough.


After this time, when the dough has risen well and has duplicated its initial volume, you can transfer it to the work surface and reduce it into small balls of about 60g each. Form balls and place them on a baking sheet. Cover with a cloth and let rise for another 2 hours, always in the oven turned off but with the light on.

In the meantime you can start with the preparation of the dressing. Take a clove of garlic and brown it in a non-stick pan together with extra virgin olive oil. Remove the garlic and pour the tomato sauce. Add salt and pepper to taste and continue cooking. Also add some basil leaves for extra flavor. You will need to obtain a well-restricted sauce. Set aside to cool and at thos point you can start with the mozzarella that will be left to drain and then reduce it into thin slices. Wash the basil that you will need to decorate your fried pizza.

Now take back your balls, which have by now finished their rising, and then mash them on the work surface with your fingertips and then prick them with the prongs of a fork. Heat the oil and when it has reached 180 ° C you can add the Pizza. Mash with a spoon in order to create a small cavity in the center that can then accommodate the seasoning that you will add later.

Cook for a few minutes and when the fried pizzetta is golden brown you can drain it with a slotted spoon and lay it on a sheet of absorbent paper, so that it loses the excess oil. Continue with the frying of all your pizzas. When they are warm you can top them with the tomato sauce made before, the slice of mozzarella and a basil leaf.

If the fried pizzas are still warm, the mozzarella will melt in a few minutes.


 The topping can vary in many different ways. If you don't like the typical topping of Neapolitan margherita pizza, you can literally indulge your imagination and use various meats and cheeses to create the topping you prefer. Instead of mozzarella you can use a seasoned cheese, even grated if you prefer.


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