Crispy Neapolitan Fried Pizza Calzone with Ricotta and Provola

Imagine a golden, puffed cloud of fried dough that crackles when you break it open, releasing a molten river of creamy ricotta, smoky provola, and salty salami. This Neapolitan fried pizza calzone, or pizza fritta, is a street-food icon that brings the warmth of Naples right to your kitchen.

With a crisp, blistered crust and a rich, savory filling, it's a satisfying meal that comes together in under 30 minutes. The secret lies in the hot oil and a simple, high-quality filling that lets each ingredient shine.

Neapolitan fried pizza, or pizza fritta, is a beloved street food from Naples that turns the classic pizza into a portable, crispy pocket. This version features a simple but luxurious filling: creamy ricotta, smoked provola that melts into gooey strands, and slices of salami for a savory kick.

The dough is sealed into a half-moon shape, then flash-fried in hot oil until it puffs up like a golden balloon. The result is a textural marvel: shatteringly crisp on the outside, soft and chewy inside, with a molten center that's pure comfort.

Ingredients

Why this recipe works

The high heat of the oil (375°F) is the key to the perfect pizza fritta. It quickly sets the exterior into a crisp, golden shell while the interior steams and puffs, creating the characteristic airy pocket. This rapid cooking also ensures the cheese melts into a creamy, stretchy filling without the dough becoming greasy.

Using a simple filling of ricotta, provola, and salami allows the flavors to remain distinct and balanced.

The ricotta adds creaminess, the provola brings a smoky depth that melts beautifully, and the salami contributes a salty, savory note that cuts through the richness. Sealing the edges tightly is crucial to keep the filling contained and achieve that dramatic puff.

Notes and substitutions

For the best results, use a high-quality pizza dough that has been proofed properly. If using store-bought dough, let it come to room temperature for about 30 minutes before rolling to make it more pliable. The dough should be elastic enough to stretch without tearing, which ensures a light, airy texture after frying.

Smoked provola is traditional, but if it's hard to find, smoked mozzarella or scamorza are excellent substitutes. The salami can be swapped for soppressata or pepperoni.

Make sure the oil is at the correct temperature before frying; if it's too cool, the dough will absorb oil and become heavy, and if too hot, it will brown too quickly without cooking through.

• smoked provola cheese: smoked mozzarella or scamorza
• salami: soppressata or pepperoni
• pizza dough: store-bought pizza dough or homemade dough

Equipment

• Large heavy-bottomed pot or Dutch oven
• Deep-fry thermometer
• Rolling pin
• Slotted spoon
• Paper towels
• Cutting board
• Sharp knife