A fried pizza dough that puffs, blisters and turns golden outside.
A Neapolitan-inspired fried pizza base, filled or topped after frying, with a soft interior and crisp shell.
Make this when you want a pizza option with a clear purpose: a fried pizza dough that puffs, blisters and turns golden outside. It helps your pizza section cover traditional, artisan, family, meat-heavy, vegetarian and shortcut cooking needs.
Ricotta, salami, tomato, mozzarella and street-food style fillings.
Mix the flour and salt in a wide bowl, then stir the yeast into the water. Pour the water into the flour and mix until no dry patches remain.
Rest the rough dough for 10 minutes, then knead for 8–10 minutes until smoother and elastic.
Place in a lightly oiled bowl, cover and prove until doubled, usually 60–90 minutes at room temperature.
Divide into dough balls, cover and rest for 20 minutes before stretching.
Heat the oven as high as it will go with a tray, steel or stone inside. Top lightly and bake until the base is browned and the cheese is bubbling.
Use these variations to match the dish, season, occasion or texture you want.
Use classic tomato sauce, mozzarella and basil for a simple benchmark pizza.
Use white sauce, mushrooms, herbs and parmesan for a richer restaurant-style build.
Use a sturdier bake with pepperoni, sausage, bacon or nduja, keeping toppings thin.
Use roasted vegetables, pesto, goats cheese, olives, herbs or lemon after baking.
Cooked pizza is best eaten hot, but leftovers can be cooled quickly, covered and refrigerated for up to 2 days. Reheat on a dry tray or skillet until the base crisps again.
Doughs can usually be made the day before and refrigerated after the first rise. Sauces can be made 2-3 days ahead. Toppings should be sliced shortly before baking if they release water.
Most plain dough balls freeze well for up to 2 months after the first rise. Freeze individually, thaw overnight in the fridge and bring to room temperature before stretching.
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