Pizza Fritta (Fried Dough)
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One of my absolute favorite childhood treats was pizza fritta (fried dough), a which my mom made often whenever we had leftover pizza or bread dough. Sometimes, she even made the dough specifically for making it. Whether you top it with powdered sugar or a sprinkle of cinnamon sugar, pizza fritta is pretty versatile. Plus, it’s an easy way to use up any leftover pizza dough.
Savory versions, including my cousin’s favorites, are topped with bolognese and grated cheese or a simple marinara and goat cheese (Italian street food versions)—yum!
Why Make This?
- Great use of leftover pizza dough
- Versatile toppings: sweet or savory
- Quick and easy to make
- Crispy on the outside, soft on the inside
- A popular festival or carnival treat everyone loves
Ingredient Notes
To make delicious pizza fritta, you’ll need a handful of simple ingredients that come together to create this sweet or savory crispy Italian treat.
Many families would use leftover pizza dough to make pizza fritta, but it was also common to make pizza dough for making fried dough (pizza fritta).
Topping Ideas
- Powdered Sugar – A classic, simple topping.
- Cinnamon Sugar – Adds a sweet and spicy kick.
- Nutella – A rich, chocolatey option.
- Honey – For a touch of sweetness and a glossy finish.
- Marinara with Goat Cheese – A deliciously tangy option.
- Bolognese Sauce with Grated Cheese – Savory and hearty.
Method Overview
Start by preparing your dough and kneading it thoroughly. Cover it and let it rise in a warm place, until it doubles in size. You can skip this step if you’re using leftover or premade dough.
Divide the dough into four equal portions and shape each into a ball. Cover them with a clean kitchen towel and let them rest for 20 minutes. This short rest relaxes the gluten, making the dough easier to roll out.
Heat about 2 inches of vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C).
Once the dough has rested, roll out each ball on a lightly floured surface into circles, about 6-8 inches in diameter. Carefully lower one piece of dough into the hot oil and fry for 1-2 minutes per side, until the dough puffs and turns light golden brown.
Remove and transfer to a paper towel-lined plate to drain any excess oil. While the fried dough is still warm, sprinkle generously with powdered sugar. Serve immediately for best flavor and texture!
Tips & Techniques
- Resting the dough after dividing allows the gluten to relax, making it easier to roll.
- Don’t fry them too long – you want a light golden color for best flavor.
- Monitor the oil temperature to maintain a consistent 350°F to prevent burning or undercooking.
- Use tongs for safe flipping and handling when frying to avoid splattering oil.
- Don’t overcrowd the pot when frying to ensure even cooking.
- Serve immediately for the best texture and flavor while warm and crispy.
- Dough Prep: Whether you’re using fresh or leftover pizza dough, let it come to room temperature before working with it. This makes it easier to shape and fry.
- Shape and Size: Roll the dough into small, even pieces. Smaller pieces cook more evenly and are perfect for bite-sized indulgence.
- Draining: Use a slotted spoon to remove the fritta from the oil and place them on a paper towel-lined plate to drain excess oil.
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📖 Recipe
Pizza Fritta
Equipment
- Deep pan or pot for frying
- Tongs or fork to remove friend dough
Ingredients
For the Dough (make using the recipe below or use leftover homemade pizza dough):
- 2 ½ cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup warm water
To Fry
- oil for frying (canola or vegetable oil) use enough to fill your pot with 2 inches of oil
Toppings
- powdered sugar
- cinnamon and sugar Use a ratio of 4 parts sugar to 1 part cinnamon; for example, for every four teaspoons sugar, use one teaspoon cinnamon.
- pizza sauce and parmesan cheese About 2 to 3 tablespoons of sauce per portion.
Instructions
To Make the Dough (skip if using premade or leftover dough)
- Combine all dough ingredients in a bowl or stand mixer and knead for about 10 minutes by hand or 4 to 5 minutes on medium speed.
- Cover and let rise in a warm spot for about 1 to 1.5 hours.
- Punch down and proceed with the following steps.
Divide the Dough
- Divide it into four equal-sized balls. Cover them with a clean kitchen towel and let them rest for 20 minutes. This resting period allows the gluten in the dough to relax, making it easier to shape.
Prepare for Frying
- Fill a deep skillet or a heavy-bottomed pot with about 2 inches of vegetable oil. Heat the oil over medium heat to approximately 350°F (175°C).
Shape and Fry the Dough
- After resting on a lightly floured surface, roll out each dough ball into a circle around 6-8 inches in diameter, depending on how thin you roll them.
- Carefully place one dough circle into the hot oil. Fry for about 1-2 minutes on each side or until lightly golden brown and puffed up. Use tongs for safe handling and flipping, and do not overcrowd the pot (fry in batches or one at a time, depending on the size of your pot.)
- Transfer the fried dough to a plate lined with paper towels to remove excess oil.
Add Sugar to Tops
- While still warm, sprinkle the pizza fritta generously with powdered sugar. Enjoy while hot!