Pizza Fritta (Fried Pizza)
Artisan pizza recipes crafted by true pizzaiolo standards – from classic Margherita STG to airy Canotto crusts and Biga doughs.
Montanara d'Oro – Fried Pizza with Provola and Basil
The Montanara is Naples in its most sensual form: first fried to a golden hue, then finished with fragrant sauce, smoky Provola, and a touch of Parmigiano. Crisp on the outside, airy and light on the inside, this Fried Pizza carries the whole soul of the street and the elegance of true craftsmanship.
Oro di Forcella – Fried Pizza with Ricotta and Pancetta
This Fried Pizza embodies the spirit of the streets of Naples: golden brown on the outside, delicately crisp, and wonderfully light on the inside. The creamy Ricotta melds with Fior di Latte and Pecorino Romano, while Pancetta Arrotolata adds a savory depth and gentle melt to each bite. An airy dough guided by a poolish gives the crust strength, aroma, and a delightfully springy cornicione.
Scintilla Partenopea – Pizza Fritta with Nduja and Bufala
This Pizza Fritta carries the fire of Naples within: golden brown and slightly crispy on the outside, tender with a fragrant, airy crumb on the inside. The sweetness of San Marzano tomatoes, the mild creaminess of buffalo mozzarella, and the spicy depth of Nduja blend into a passionate, flavorful bite.