Pizza Fritta di Franco Pepe

Pizza fritta—fried pizza—originated as a Neapolitan street food, a quick and affordable meal for the working class during the mid‑20th century. The modern gourmet interpretation, Pizza Fritta di Franco Pepe, is named after the celebrated pizzaiolo from Caiazzo. Pepe elevates the tradition by using a highly hydrated, long‑fermented dough that puffs dramatically when immersed in oil, creating an ultra‑light, airy crust with a crisp exterior.

Key ingredients include a blend of high‑protein flours, extra‑virgin olive oil, and premium fillings such as fresh ricotta, San Marzano tomatoes, and basil. A great version is distinguished by the dough’s delicate texture—never greasy or dense—and the careful balance of filling, which should complement rather than overwhelm the fried base. Pepe’s version is often finished with a drizzle of raw olive oil and a sprinkle of aged cheese.

Regional variations abound: in Naples, pizza fritta is commonly stuffed with ricotta, ciccioli (pork crackling), and pepper; in Rome, versions may feature mozzarella and anchovies. Outside Italy, chefs experiment with local ingredients. A notable venue is Palazzo dei Principi Lanza di Trabia in San Nicola Arcella, where, according to the food blog *Cosa mangiamo oggi?*, guests can experience Franco Pepe’s acclaimed Pizza Fritta in a refined setting.