Can you make fried pizza dough in advance?

Yes, you can make the dough 1 to 3 days in advance and store it in the refrigerator and bring it to room temp before frying. *Fried pizza always tastes better when eaten soon after frying so it's best to make the dough ahead and fry when you're ready to serve it.

What kind of flour can I use to make pizza fritta?

While Italian 00 flour is the gold standard you can substitute all-purpose or bread flour in a pinch.

What's the best oil temperature for fried pizza (pizza fritta)?

The oil should be preheated to 350°F/176°C for the best evenly cooked fried pizzas. If you don't have a thermometer, you can test the temperature by dropping a small piece of dough into the oil. If it sizzles and rises to the surface, the oil is ready. Alternatively, place a wooden chopstick into the middle of the oil and if bubbles rise up around it, the oil is ready.

Crispy Italian Fried Pizza (Easy Abruzzo Pizza Fritta)

Name: Fried Pizza From Abruzzo Italy (Abruzzese Pizza Fritta)
Prep time: 1 h 45 min
Cook time: 10 min
Total time: 1 h 55 min
Cuisine: Italian
Ingredients: 8 3/4 ounces (about 2 cups) Italian 00 flour (250g)*sub all-purpose flour; 1 3/4 teaspoon yeast (6g); 2 7/8 ounces (5 3/4 tablespoons) lukewarm milk (80g); 4 tablespoons lukewarm water (60g); 1 tablespoon extra virgin olive oil (14g); 1/2 teaspoon sugar (2g); 1/2 teaspoon fine sea salt (3g); oil for shallow frying

Description

Pizza Fritta from Abruzzo, Italy is the best fried pizza you've likely never had (until now)! This utterly delicious golden-brown fried pizza dough is crispy outside, yet impossibly soft and airy inside. Shallow fried and sprinkled with Maldon sea salt, these mini pizzas can be topped with pizza sauce and mozzarella, or anything your heart desires! One fried pizza, endless options.

Ingredients

8 3/4 ounces (about 2 cups) Italian 00 flour (250g)*sub all-purpose flour
1 3/4 teaspoon yeast (6g)
2 7/8 ounces (5 3/4 tablespoons) lukewarm milk (80g)
4 tablespoons lukewarm water (60g)
1 tablespoon extra virgin olive oil (14g)
1/2 teaspoon sugar (2g)
1/2 teaspoon fine sea salt (3g)
oil for shallow frying

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Make the dough. In a large bowl, whisk together flour, yeast, and sugar. Add olive oil and warm milk, stirring to incorporate. Gradually add enough warm water just until dough forms but isn't wet or sticky. Mix in salt and form into a ball.
Knead the dough and let it rise. Knead dough on a work surface for 10-12 minutes until soft, smooth, and pliable. Add minimal flour if needed to prevent sticking. Place in a lightly oiled bowl, cover, and let rise in oven with light on for 2 hours, until doubled in size.
Portion the dough and let it rest. Deflate dough, divide into 6 equal balls, cover with inverted bowl, and rest for 10 minutes.
Shape the dough & let them rise. Press each dough ball into a 5-inch (13cm) circle using fingertips. Place on lightly floured sheet pan, cover loosely with cling film. Let rise in oven with light on for 30 minutes until slightly puffy.
Fry the pizze fritte. Fry 1-2 dough rounds in 1-2 inches of oil at 350°F/176°C. Cook first side for 2 minutes, making a slight indentation in the center using a spoon. Flip and fry 1-2 minutes more until golden and puffy. Drain on paper towels and sprinkle immediately with Maldon sea salt. Serve hot as mini pizzas or top with prosciutto, grilled vegetables, and cheese for antipasti. Enjoy!

Notes

Add water gradually until the dough feels right – slightly tacky but not sticky. Flour absorption varies by brand and type, while ambient humidity affects moisture content. You may need slightly less or more than the recipe states.
Salt can inhibit yeast activity, so add it last to ensure proper dough rising.
Make sure the oil is hot enough before adding the pizza fritte to fry or they'll become greasy. Use a candy/deep-fry thermometer to make sure the oil is at 350°F/176°C. If you don't have one, see my alternative ways to check oil temp in the main post.
To make classic fried pizzas add a spoonful of pizza sauce to the tops of the fried pizza, then top it with mozzarella, parm and any additional pizza toppings of your choice and pop it under the broiler for a couple of minutes to melt the cheese.

Prep Time: 15 minutes
Rise or Proofing Time: 90 minutes
Cook Time: 10 minutes
Category: Bread
Method: Shallow Fry
Cuisine: Italian

Nutrition

Serving Size: 1 fried pizza