Pizza Fritta (Fried Pizza) Recipe
Most Hungry · mosthungry.com · 2025 · Original
DietNot vegetarian: mortadella. Reviewed: mortadella; pecorino; stracciatella.
Against 5,130 pizza recipes
Neapolitan style, 80% hydration: wetter than 82% of the 1,480 doughs that parse, baked at 325°F, hotter than 0% of recipes that state an oven.
Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato
Tradition: 55 to 70% hydration (this recipe: 80%) · 800 to 950°F bake (this recipe: 325°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
250g
Water
200g
Hydration
80.0%
Salt
2.4%
Yeast
0.60%
Oil
5.4%
Sauce
n/a
Cheese
n/a
Dough weight
475g
Process
Bake temp
325°F / 163°C
Bake time
n/a
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
1h
Ingredients (10)
- flourflour – “00” or all-purpose)250g
- saltkosher salt1 tsp · 6g
- waterwarm water )200g
- yeast½ tsp active dry yeast1/2 tsp · 1.5g
- sugarhoney or sugar1 tsp · 4.2g
- oilolive oil1 tbsp · 13.6g
- oilNeutral oiln/a
- oilChopped pistachios and Olive Oiln/a
- sauce tomatoCherry Tomato Butter Saucen/a
- cheese otherGrated Pecorino Romanon/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseMortadella
- over cheeseStracciatella
- post bakeFresh Basil
Keep exploring
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Do something with it
- Scale this doughStart from 80% hydration and 2.4% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 80% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
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