Pizza fritta is a traditional Italian dish consisting of fried dough, commonly associated with the cuisine of Naples. The dish typically features a simple dough made from flour, water, yeast, and salt, which is shaped into discs and fried until golden and puffed. It may be served plain, dusted with sugar as a sweet treat, or stuffed with various fillings, such as ricotta, provolone, salami, or tomato, before being sealed and fried.
Pizza fritta gained prominence in Naples during the economic hardships following World War II when ingredients for traditional pizza baked in wood-fired ovens were scarce. The frying method provided an accessible and cost-effective alternative, requiring less fuel and simpler equipment. The dish has historical roots in the broader tradition of Italian street food and remains a popular snack in Naples today.