Recipe courtesy of La Piazza Al Forno

Fried Calzone (Pizza Fritte)

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  • Level: Advanced
  • Total: 6 hr 55 min (includes rising time)
  • Active: 25 min
  • Yield: 1 pizza fritte
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12.5 cups "00" flour

8 3/4 teaspoons sea salt 

2.5 teaspoons extra-virgin olive oil

1/3 teaspoon active dry yeast 

Pizza Fritte:

2 ounces ricotta

3 slices salami 

6 to 8 pitted olives 

1 tablespoon tomato sauce, plus additional for serving

1 ounce shredded fresh mozzarella

Oil, for frying

Fresh basil, for serving

Grated Parmesan, for serving


  1. For the dough: Mix together the flour, salt, oil, yeast and 4 1/3 cups room temperature water in a stand mixer for 25 to 30 minutes. Turn out into a large bowl and let rise 4 to 6 hours.
  2. For the pizza fritte: Stretch out one 10-ounce piece of dough (save the remainder for another use). Place ricotta in center, then salami on top, followed by olives, sauce and mozzarella. Fold over dough to make a pocket and close. Seal shut.
  3. Preheat some oil in a deep-fryer to 350 degrees F. Fry the pizza, turning to make sure both sides cook evenly, until golden and heated through, 3 to 5 minutes. Place on a plate and top with sauce, basil and Parmesan.