Fried pizza, also known as 'pizza fritta' or 'montanara', is a traditional Neapolitan street food that involves frying a small pizza dough disc before topping and baking it. This unique preparation method originated in the working-class neighborhoods of Naples, Italy, where it developed as an affordable and portable meal option.
The process begins with making a simple pizza dough, similar to that used for Neapolitan-style pizza. The dough is divided into small, palm-sized portions and each piece is stretched or rolled out very thin, usually to around 1/4-inch thickness. These thin dough discs are then fried in hot oil, typically vegetable or olive oil, until golden brown and puffed on both sides. The fried dough base is then removed from the oil, drained of excess oil, and topped with traditional pizza ingredients like tomato sauce, cheese, and cured meats.
After topping, the fried pizza is baked in a very hot oven, typically a wood-fired pizza oven, until the toppings are melted and the crust is crispy. The frying process gives the pizza base a unique, crispy and airy texture that is distinct from a traditional baked pizza crust. The fried exterior also helps to seal in the moisture of the dough, creating a delightful contrast between the crisp outside and soft, pillowy interior.
Fried pizza is considered a beloved street food and casual dining option in Naples and the surrounding Campania region of Italy. It is often sold by street vendors, casual pizzerias, and at local festivals and events. The dish is deeply rooted in Neapolitan food culture and is seen as a working-class, economical alternative to the more labor-intensive Neapolitan-style pizza.
While the basic fried pizza formula remains the same, there are various regional and personal variations. Some may use a yeasted pizza dough, while others prefer an unleavened dough. Toppings can range from the classic tomato and mozzarella to more creative options like prosciutto, mushrooms, or even fried eggplant. In certain areas, the fried pizza may be folded in half before baking to create a calzone-like shape.
Beyond Naples, fried pizza has gained popularity in other parts of Italy and around the world. Italian immigrants have brought the dish to places like the United States, where it can be found at some pizzerias and Italian-American restaurants, particularly in areas with strong Italian-American communities. However, the true essence of fried pizza is best experienced in its birthplace of Naples, where it remains an integral part of the city's vibrant street food culture.