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pizza fritta
Pizza con Zucchero or Pizza Fritta (Fried pizza dough, with yeast, topped with sugar)
Originated from: Casacalenda, Molise, Italy
Occasion: Any time of the year
Contributed by: Mary Melfi (her Zia Rosina's recipe)

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Pizza con Zucchero [Pizza with Sugar, often known as Pizza Fritta, or Pizza Fritte]

Uncooked pizza dough

Vegetable oil for frying
Sugar for sprinkling


Divide pizza dough into portions (about two or three inches long).

Stretch the dough a bit.

Fry in hot oil until golden brown.

Remove from pan and place on paper towels to absorb excess oil.


Sprinkle with sugar before serving.


According to my aunt, Zia Rosina, when she was growing up in Italy in the 1930s surplus (or left-over) pizza dough was often fried and sugar was sprinkled over it. The treat was often offered to children. In some areas of Southern Italy this style of pizza was served during the Christmas holidays. Nowadays everyone assumes pizza can only be baked, but in fact, it can be fried.... One more thing.... A visitor to this website whose family also comes from Casacalenda, noted that "pizza fritta" was often sprinkled with both sugar and cinnamon.... Photo: Mary Melfi.

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