This fried pizza recipe is a beautiful thing!
This recipe makes a deep-fried pizza dough that’s light and crispy and chewy. Just add your favorite toppings and lots of melty cheese and a new family tradition is made.
Why We Love Fried Pizza!
- Level up pizza night and make fried pizzas! Fried pizzas are a fun activity for parties, sleepovers, and movie nights!
- Make the crusts ahead and keep them in the refrigerator. Just reheat, top, and bake! Or, simply reheat the crusts, roll them and dip them into a marinara, ranch, or cheese sauce!
- Just like the ‘Hut’ these personal pan-sized pizzas have the same deep dish fried look but are light and crispy, they can even be folded or rolled over for pizza-on-the-go!
Ingredients and Variations
Dough –This basic pizza dough recipe can be made a day early and kept in the refrigerator. If time is short, buy premade dough and follow the recipe starting in Step 6.
Sauce – Get creative with the pizza sauce! Since these pizzas are mini, it’s easy to offer a couple of different sauces! Try it with homemade Instant Pot meat sauce topped with cheese, or go for this lighter white Alfredo sauce with chicken.
Pizza Toppings
Anything that goes on a regular pizza can go on a fried pizza!
- Sauce: marinara, alfredo, barbeque sauce, or even buffalo sauce.
- Meat: pepperoni, sausage, chicken, bacon, ham.
- Veggies: spinach, mushrooms, onions, olives, tomatoes, the sky is the limit.
- Cheese: mozzarella, cheddar, gorgonzola, goat cheese, whatever you have on hand!
How to Make Fried Pizza
- Prepare dough as per the recipe below and divide it into 6 pieces.
- Roll into 8” circles and deep fry until golden brown.
- Top with sauce and desired toppings and bake until done as desired.
Best Way to Store Pizza
Keep leftover fried pizzas in a covered container in the refrigerator. For best results, sprinkle on some fresh toppings or cheese (if desired) and reheat them in an air fryer or in the microwave. Place the reheated pizzas under the broiler to make the cheese extra crispy and melty.
More Easy Dinners
Fried Pizza
Equipment
Ingredients
For The Crust
- 1 ⅓ cups warm water (approximately 110°F)
- 1 tablespoon sugar
- 1 package instant yeast (.25 ounces)
- 4 cups flour divided
- ½ teaspoon salt
- 2 tablespoons olive oil
- vegetable oil or canola oil for deep frying
Additional Ingredients
- 1 cup pizza sauce (may not need all of it)
- 14 ounces fresh mozzarella cheese 2 8-ounce balls
- 12 fresh basil leaves
- other pizza toppings as desired
Instructions
- Combine the warm water, sugar, and yeast, in a small bowl. Set aside for 5-10 minutes until foamy.
- Whisk together 3 ½ cups of the flour and the salt, in a large bowl. Once the yeast mixture has risen add it to the flour along with the olive oil. Mix with an electric mixer until the dough is smooth.
- Flour a surface, and turn out the dough onto the surface, along with the remaining ½ cup flour. Knead for8 minutes. Add more flour a little at a time until the dough is smooth and elastic.
- Oil a mixing bowl. Place the dough into the bowl, turning the ball once to oil both sides. Cover with a clean kitchen towel and set aside in a warm place to rise until doubled, 60-90 minutes.
- Add vegetable oil to a heavy pot. Heat to 350°F over medium to medium-high heat.
- Divide the dough into 6 equal pieces. Flatten each piece of dough by hand into a circle 8 inches across. Lower the dough into the hot oil. *Use extreme caution because the oil will splatter.
- Fry the pizza dough for approximately 1 minute on each side until it begins to brown. With metal tongs remove thepizza crust from the oil and set on a cooling rack.
- Repeat steps 6 and 7 with the remaining dough. Preheat the oven to 400°F degrees.
- Top the pizza crusts with pizza sauce, slices of fresh mozzarella cheese, and any additional toppings you choose.
- Place the pizzas on a cooking sheet and bake for 5-10 minutes.
- Add the basil leaves just before serving.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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