Discovering Fried Pizza in Naples

The historic and enchanting city of Naples is famously known as the birthplace of the much-adored Neapolitan pizza, but have you ever tried their deep-fried pizzas? Known as ‘pizza fritta,’ fried pizza is among the most indulgent Italian street foods, and you’ll find it all over Naples!

I’m always taken aback during my Naples food walks by the number of people completely unfamiliar with this quirky pizza recipe. Fried pizza came about after World War II when a lack of quality ingredients and wood-fired ovens led locals to craft a replacement for classic pizza.

Even though the traditional pizza style gradually became more commonplace again, fried pizza in Naples was here to stay. It’s as popular as ever today, and here’s where to secure the tastiest in the city.

Our Guides’ Favorite Pizza Fritta

We consider the fried pizza to be the soul-stirring sibling of the more famous baked Margherita. Our team has sought out the “friggitorie” that maintain the perfect oil temperature to ensure the dough is light and airy rather than heavy. We look for that characteristic golden puff that hides a molten center of traditional Neapolitan ingredients. Book a food tour with us to learn more.

Antica Pizza Fritta da Zia Esterina Sorbillo

Antica Pizza Fritta da Zia Esterina Sorbillo is a hole-in-the-wall pizzeria in San Ferdinando. Queues here are commonplace, but while you’re waiting, you’ll get to watch the pizza makers at work kneading the dough and frying it in piping-hot oil.

As I expected, there was a rapidly growing line outside around lunchtime when I got here. That said, I managed to make my way to the top of the queue in this lively joint pretty quickly, as the staff members here were clearly well-versed with these kind of crowds!

I went for the fried pizza with ricotta and prosciutto, which appeared to be one of the most popular menu items here.

The pizza dough was to die for, as it was crispy like Roman pizza yet slightly chewy like focaccia. Inside, the mix of creamy ricotta and delicate, salty prosciutto felt so decadent and satisfying. If it wasn’t so filling, I’d easily have ordered a second.

Antica Pizza Fritta da Zia Esterina Sorbillo – Piazza Trieste e Trento, 53, 80132 Napoli NA, Italy – Open every Monday to Thursday from 11:00 am to 10:00 pm, Friday and Sunday from 11:00 am to 11:00 pm, and every Saturday from 11:00 am to 12:00 am.

Pizzeria De’ Figliole

Photo credit: Pizzeria De’ Figliole

Walking into Pizzeria De’ Figliole in Porto feels like entering someone’s home, and I instantly felt welcomed when I first visited this family-run eatery.

It has a simplistic, unfussy dining area where black and white photos are a key feature on every wall. Although it’s far from being a hidden gem, it doesn’t get overly crowded here compared to some other Neapolitan fried pizza spots on this list.

Few pizzerias in Naples have impressed me with their variety of options for fillings as Pizzeria De’ Figliole has. For me, it was a toss-up between the lasagna and soffritto, but seeing as the latter is what they’re known for, it felt like the most fitting choice.

The soffritto filling consisted of juicy, savory minced pork, tangy mozzarella, and zingy tomato sauce, all wrapped up in crunchy fried dough. 

Pizzeria De’ Figliole – Via Giudecca Vecchia, 39, 80139 Napoli NA, Italy – Open every Monday to Saturday from 10:30 am to 4:30 pm and from 6:30 pm to 10:30 pm, closed every Sunday.

Antica Friggitoria La Masardona

Photo credit: Antica Friggitoria La Masardona

Standing as a thriving pizzeria since 1945, Antica Friggitoria La Masardona in Chiaia is practically an institution for fried pizza in Naples.

After a busy day of sightseeing, I was craving something hearty and comforting, so I was relieved to find a few empty tables outside this buzzing pizza joint.

Along with their numerous variations of pizza fritta, they also had other age-old Italian recipes for dishes like montanara. For my first visit, though, I had to go with a classic fried pizza, and I opted for the provolone and salami version.

The salami was hot and spicy, as was the fiery tomato sauce, but it was paired back with the gentle sweetness of the cheese. Some fried pizza dough can be oily and overpowering, but this one was thin and lightweight.

Antica Friggitoria La Masardona – P.zza Vittoria, 5, 80121 Napoli NA, Italy – Open every Monday to Saturday from 9:00 am to 4:00 pm and from 5:00 pm to 11:30 pm, closed every Sunday.

1947 Pizza Fritta Napoli

Photo credit: 1947 Pizza Fritta Napoli

More often than not, it’s the simplest of eateries that craft the tastiest fried pizza in Naples, and this certainly rings true for 1947 Pizza Fritta Napoli in the Pendino area.

This cozy spot is so warm and inviting, with pale blue and white walls, simple furnishings, and chic high ceilings. Not to mention, the staff are also top-tier.

Although pizza fritta is far from a light lunch option, I didn’t quite feel hungry enough for anything too cheesy, so the marinara pizza sounded just right for me.

Tucked inside the crackling dough was a mix of sharp tomato sauce, warm roasted garlic, and earthy oregano. It was packed full of intense flavors despite comprising just a handful of ingredients.

1947 Pizza Fritta Napoli – Via Pietro Colletta, 29/31, 80139 Napoli NA, Italy – Open every Monday to Saturday from 11:00 am to 11:00 pm, closed every Sunday.

Add’E Guaglian Pizzeria & Friggitoria

This Chiaia pizzeria is one of the few spots for fried pizza in Naples that also offers traditional Neapolitan pizza. Add’E Guaglian Pizzeria & Friggitoria is a must, no matter what kind of pizza you have your eye on.

Without a doubt, this humble restaurant is as authentic as they come, as you’ll find just a few tables and a wood-fired oven inside. On a sunny day, their compact outdoor area is a lovely dining spot for a casual meal.

I’d originally come here to try their classic margherita pizza, but after I spotted the ham and ricotta pizza fritta, I knew I had to try one for myself.

The dough was perfectly golden with a crisp exterior, but the fillings were what won me over. While the ricotta was velvety and mild, the smokey ham was cut into chunks, ensuring each bite was flavorful and meaty.

Add’E Guaglian Pizzeria & Friggitoria – Via Carbonara, 92, 80139 Napoli NA, Italy – Open every day from 10:00 am to 11:45 pm.

Gino e Toto Sorbillo

Photo credit: Gino e Toto Sorbillo

Gino e Toto Sorbillo in the heart of the Centro Storico has arguably the finest fried pizza in Naples and has even been acknowledged in the Michelin Guide. It’s easily among the most recognizable spots in the city, so you’ll likely need to join the waiting list for later that day at the entrance. 

Surprisingly, this restaurant was pretty laid back and filled with old-fashioned features like chunky wooden furniture, exposed brick walls, and concrete tiling.

They’ve got a varied menu with a slew of baked and fried pizzas. I went for the deep-fried variety with buffalo mozzarella, olive oil, basil, tomatoes, and parmesan.

This blend of tastes and textures was sublime, as the zesty tomatoes and pungent buffalo mozzarella were smooth and rich in flavor, while the dough was mellow and crusty. The addition of aromatic olive oil, clean basil, and nutty parmesan was subtle, yet they enhanced the overall flavor profile.

Gino e Toto Sorbillo – Via dei Tribunali, 32, 80138 Napoli NA, Italy – Open every Monday to Saturday from 12:00 pm to 3:30 pm and from 7:00 pm to 11:30 pm, closed every Sunday.

History of Fried Pizza in Naples

We trace the popularity of fried pizza back to the post-war period when wood-fired ovens were scarce and expensive to operate. Neapolitan women often prepared this “pizza of the people” on the streets to supplement their family income during lean times. We find it moving that a dish born from economic hardship has become a celebrated pillar of the city’s culinary heritage. Today, it remains a symbol of Neapolitan resilience and the ability to create joy from the simplest of means.

Provenance of Fried Pizza Ingredients

We emphasize that the quality of the ricotta and the choice of frying oil are what separate a representative pizza fritta from the rest. Using fresh, local buffalo ricotta provides a creamy texture that simply cannot be replicated by industrial alternatives. We believe that sourcing flour from regional mills ensures the dough has the necessary strength to withstand the deep-frying process. Prioritizing these local components supports the traditional agricultural network of the Campania region.

Conclusion

If you try just one Neapolitan street food during your time in Naples, make it fried pizza. This mix of fried pizza dough and assorted fillings will leave you wondering how this dish continues to fly under the radar!