Pizza Fritta (Sicilian Pane Fritto) Fried Dough
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Pizza Fritta, also known in Sicily as pane fritto, is a spongy, tender fried dough, typically topped like a pizza or dusted in sugar, that Italian families make from extra pizza or bread dough. It’s simple, golden, and disappears the second it hits the table.
This recipe comes straight from my family’s bread-making days: Nonna would set aside some dough, cut it into pieces, fry it up, and toss it in granulated sugar. Nonno wasn’t supposed to have any, but as soon as Nonna left the room, he would wink, grab one, and say “don’t tell Nonna” before she came back into the room. It was our secret!
Pizza Fritta Recipe Snapshot
- Course: Dessert | Snack
- Cuisine: Italian
- Known as: pizza fritta, pane fritto, Sicilian fried dough, frettelle
- Serves: 12 pieces (about 4–6 servings)
- Prep: 15 mins (plus dough rise if starting from scratch)
- Cook: 10–15 mins
- Total: 25–30 mins (using risen dough)
- Skill Level: Easy
- Serving Options: Savory with pizza topping or Sweet with sugar
What is Pizza Fritta
Pizza Fritta is a classic Neapolitan street food. Discs of leftover pizza dough are fried until they puff up, turn golden, and are then served hot. They can be made either sweet or savory. The savory versions come in two forms: either topped after frying like mini pizzas, known as montanara or pizzette fritte, or topped, folded in half, and sealed like a calzone, then fried.
The sweet option is a popular treat, especially in Sicily, where the same fried dough (pane fritto) gets tossed in sugar and eaten warm.
The names may vary from one part of Italy to the next, but the concept remains the same.
Quick Pizza Dough Recipe
Start with a basic pizza dough made with flour, water, yeast, sugar, salt, and olive oil. Mix and knead until smooth, let it rise until doubled, then divide into small balls.
If you want exact measurements and hydration ratios, see my Easy Pizza Dough Recipe for the full version.
- Makes: 1 batch (about enough for 12–15 pieces of pizza fritta)
- Prep time: 15 minutes
- Rise time: About 1 hour
Pizza Fritta or Pane Fritto Ingredients
Pizza or Bread Dough: You can make your own bread or pizza dough or use store-bought dough.
Oil for Frying: Use a neutral-flavored oil with a high smoke point, like vegetable oil or canola oil. You will need enough oil to fill a pan at least 2 inches, so the dough can float as it puffs up.
Toppings:
- For montanara-style pizzette: tomato sauce, mozzarella cheese, and fresh basil.
- For sweet style: Granulated sugar
Variations
Savory variations:
- Use your favorite pesto, such as Pistachio Pesto or Artichoke Pesto, as a base or add a dollop over the sauce.
- Additional toppings: roasted red peppers, pepperoni, anchovies, Roasted Garlic Cherry Tomatoes, or parmesan cheese.
Sweet variations
- Honey drizzle
- Cinnamon sugar: Mix one part cinnamon with 4 parts sugar. You can adjust this ratio based on how much cinnamon flavor you like.
- Powdered sugar: Use this only after the pizza fritta has cooled.
- Orange or lemon sugar: Mix 1/2 cup of sugar with about one tablespoon of orange zest or 2-3 teaspoons of lemon zest
- Top with Nutella or jam
Step-by-Step Instructions
Step 1: Let your dough rise until it is doubled in size, then punch it down.
Step 2: Cut the dough into 12-15 similar-sized pieces and form each piece into a ball. Cover and let them rise for another 20 minutes.
Step 3: Flatten each ball into about 1/4″ thick discs.
Step 4: Heat at least 1/2″ of oil in a heavy pan to 350°F. Fry the dough for about 1 minute per side, or until golden.
Step 5: Place the fried dough on a cooling rack set over a baking sheet.
Step 6: Immediately top the pizza fritta with sauce, cheese, and basil or toss it in granulated sugar while it is still warm.
Cooking Tips
- Fry one or two dough balls at a time to avoid overcrowding your pan.
- Don’t let the oil get too hot, or the outside of the dough will get dark, and the inside won’t cook through.
- Top your pizzette with hot sauce so the cheese melts.
- Top the pizza fritta while it is still warm so the topping will adhere better.
Pizza Fritta (Pane Fritto) vs Zeppole and Sfingi: What’s the Difference?
Pizza fritta or pane fritto is made from a lean pizza or bread dough, cut and stretched into pieces, and fried. It can be made savory (topped like montanara or stuffed like a calzone) or sweet (tossed in sugar).
Zeppole and sfingi are typically soft, rich fitters. Depending on the region, they’re made from egg-enriched or ricotta-enriched dough ( and sometimes a choux-style batter). They are dropped by spoonfuls into the hot oil and puff up light and airy. They are almost always a sweet treat finished with sugar, honey, or filled/topped with ricotta or cream, as made for St. Joseph’s Day.
A simple way to remember is: If it starts with pizza or bread dough, it’s pizza fritta/pane fritto. If it’s a richer fritter that puffs like a cloud and leans sweet, you have zeppole or sfingi, even though names can vary by region.
Storing and Reheating
Pizza fritta is best enjoyed when it is fresh and warm. Leftover pizzette can be wrapped in plastic wrap or stored in a plastic bag and refrigerated for up to 3 days. I recommend reheating them in the oven set at 350°F for 5 minutes, or until they become crispy and the cheese has melted.
Sweet pizza fritta can be tossed in a little more sugar after reheating.
Pizza Fritta FAQs
Yes, you can. Fresh, refrigerated, or frozen and thawed store-bought pizza dough works perfectly. Let it rest at room temperature for about 30–45 minutes so it softens and stretches easily. If it feels tight or cold, your pizza fritta won’t puff properly. A quick rest makes it behave just like homemade dough.
You can prepare the dough a day in advance and refrigerate it overnight. Before frying, bring it back to room temperature and let it rise slightly again. Fried pieces are best the same day, but you can re-crisp leftovers in a 350°F (175°C) oven for 3–5 minutes. Toss your sweet pane fritto in sugar before serving.
Leftover oil can be reserved and used again if it is not too dark. Let it cool completely and pour it into a container with a tight lid. It is best to strain the oil through a cheesecloth to catch any crumbs or particles, so the oil is clean and fresh for the next time you need to fry something.
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Pizza Fritta (Sicilian Pane Fritto) Fried Dough
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Equipment
- 1 Cast Iron Skillet or any heavy-bottom pan
Ingredients
- 1 Homemade Pizza Dough or store-bought dough
- Vegetable Oil for frying enough to fill at least 2" in your pan
Pizza Toppings
- 1 cup Tomato Sauce hot
- 3/4 cup Mozzarella Cheese shredded
- 2 Tbsp Fresh Basil
Sugar Topping
- ½ cup Granulated Sugar
Instructions
- Prepare the pizza dough. Cut the dough into 12 -15 similarly sized pieces and roll them into balls. Cover them and let them rise for 20 minutes.
- Heat the oil in your pan to 350℉. Working with 2 or 3 pieces of dough at a time, flatten the dough balls to ¼" thick discs. Carefully drop the dough into the hot oil and cook about 1 minute per side or until golden and puffed up.
- As the fried dough is done, transfer them to the cooling rack and immediately top them with the sauce and cheese or toss them in the granulated sugar. Repeat this with the remaining dough.
Video
Notes
- Don’t overcrowd the pan. Fry only a few pieces at a time so the oil temperature stays steady. If it drops too much, the dough will absorb excess oil and turn greasy.
- Keep the oil at the right heat. If it gets too hot, the outside will brown too quickly while the inside stays undercooked. Aim for a steady 350–365°F.
- Add toppings while warm. For savory pizzette, spoon on the hot sauce and scatter the cheese as soon as they come out of the oil so the heat melts it perfectly.
- For the sweet version, toss the fried dough in sugar while still warm so it sticks evenly and forms that irresistible crisp coating.
These were so simple to make and my kids absolutely loved them. Dinner and desert all in one meal!
Hi Alex! It is great when you can simplify dinner and everyone loves it!