Nonna Marie’s Pizza Fritta Recipe: Crispy Italian Fried Pizza

No one makes pizza fritta quite like my Italian grandmother. Nonna Marie’s Pizza Fritta is a simple, traditional treat—crispy on the outside, soft and pillowy inside. Serve it dusted with cinnamon sugar for a sweet snack or dunk it into marinara for a savory bite. This version works with leftover pizza dough, homemade dough, or store-bought dough, so it’s wonderfully flexible and perfect for using up extras.

My Nonna usually made pizza fritta from leftover pizza dough—an Italian household staple—but you don’t need leftovers to enjoy this. Use any pizza dough you like, shape the pieces, and either deep-fry or air-fry them. Both methods are easy and quick: cut the dough into portions, fry until golden, then coat with sugar or season for a savory twist.

Made with Only 3 Ingredients

1. Pizza dough: Leftover, homemade, or store-bought—any will do.
2. Sugar: For the sweet version, toss in granulated sugar (add cinnamon if you like). Skip for savory.
3. Vegetable oil: For frying; use enough to submerge the dough pieces.

How much oil is enough for frying?

We used about 48 oz of oil in a 6-quart Dutch oven so the dough could float and cook evenly. If you’re using a smaller pot, keep at least 2 inches of oil and ensure the pieces can move freely without crowding the pan.

Make Them in the Air Fryer

Prefer to avoid large amounts of oil? Air-frying is an excellent alternative. Preheat your air fryer to 400°F. Press each portion of dough into the sugar (or leave plain for a savory style) and arrange them in a single layer in the basket. Lightly spray with a neutral oil like avocado or canola spray.

Air fry at 400°F for 3 minutes, flip, then air fry for another 3 minutes or until golden brown and puffed. Times may vary by model—watch for a deep golden color.

How to Store Leftovers

Keep leftover pizza fritta in an airtight container in the refrigerator for up to 3 days. To restore crispness, reheat in a preheated oven or air fryer until hot and crisp. These also freeze well—cool completely, then freeze in a single layer before transferring to a freezer-safe container.

What to Serve with Nonna’s Pizza Fritta

This versatile fritta is made for dipping. Sweet versions pair wonderfully with chocolate-hazelnut spread, maple syrup or honey, or fruit preserves such as strawberry, raspberry, or apricot. For savory dipping, try warm marinara sauce, garlic aioli, or a cool ranch-style dressing.

Ingredients

• 1 lb. pizza dough (homemade or store-bought)
• 1/3 cup granulated sugar (for coating; add 1 tsp cinnamon if desired)
• Vegetable oil for frying (or neutral cooking spray for air fryer)

Instructions

1. Remove dough from the refrigerator about 30 minutes before using so it warms and becomes easier to shape.
2. If deep-frying: heat at least 2 inches of vegetable oil in a Dutch oven or heavy pot to 375°F. If air-frying: preheat to 400°F.
3. Divide the dough into 5–7 pieces. Lightly flatten and stretch each piece with your hands into a slightly elongated or round shape.
4. To fry: cook 1–2 pieces at a time in the hot oil for about 30–45 seconds per side, or until puffed and golden. Remove and drain briefly on paper towels.
5. To air-fry: press each portion into the sugar (if using), place in the air fryer basket in a single layer, spray lightly with oil, air fry 3 minutes, flip, then air fry 3 more minutes or until golden.
6. Toss hot fritta in sugar (and cinnamon if using) or sprinkle with grated cheese and herbs for a savory finish. Serve warm.
7. Store leftovers in an airtight container once fully cooled.

Tips & Notes

• Do not overcrowd the fryer or basket; give each fritta room to puff and brown evenly.
• Adjust air-fryer times slightly by model; the goal is a deep golden brown exterior and soft interior.
• This recipe is an excellent use for leftover pizza dough but works equally well with freshly made dough.