Jamie Oliver’s Fried & Grilled Pizza: An Authentic Pizza Fritta Recipe for the Ultimate Homemade Experience

Pizza fritta. The name itself sings of Italian culinary tradition. Translated directly from Italian to English, it means “fried pizza,” but its true essence translates to something far more profound: absolute deliciousness. Imagine fresh pizza dough, deep-fried to a stunning golden hue, then delicately topped with the quintessential ingredients – rich tomato sauce, creamy fresh mozzarella, and fragrant basil. The final touch? A quick finish on a hot grill, imparting a unique smokiness and perfect melt. This masterful creation, Jamie Oliver’s Fried & Grilled Pizza, is truly spectacular, offering a light and incredibly flavorful twist on the classic Italian staple.

This remarkable recipe, a highlight of Jamie Oliver’s cookbook Jamie’s Italy, is featured in his Street Foods & Pizza section. Jamie recounts his initial encounter with these delightful fried pizzas in Panzano, a charming village nestled in the heart of Italy’s Chianti region. It was there that he first experienced the magic of this traditional preparation.

Jamie vividly describes the experience: “The chef fried the thin bases in oil, like pappadoms, then quickly topped them with tomato sauce, mozzarella, and a little bit of oregano and popped them straight under a hot grill. They were the lightest pizzas I’ve ever eaten – just incredible – and this is how the first ever pizzas were made.” This description captures the rustic simplicity and profound impact of *Pizza Fritta*, suggesting it’s not just a dish, but a glimpse into the ancient origins of pizza itself. The technique results in an unexpectedly light and airy crust, a stark contrast to the denser, chewier crusts often associated with modern oven-baked pizzas, making it a revelation for many.

While you can certainly use any basic pizza dough you prefer for this recipe, I wholeheartedly recommend trying Jamie Oliver’s specific dough recipe. It’s incredibly straightforward to make, yielding a remarkably delicious and pliable dough. You won’t need any fancy kitchen gadgets or special appliances to create this perfect base. Its simplicity is part of its genius.

What’s even better is that Jamie’s dough doesn’t demand hours of resting time. With just 10 minutes of active kneading, followed by a mere 15 minutes of resting, your dough will be perfectly ready to roll out. This quick turnaround makes homemade pizza a realistic and achievable weeknight meal, bringing the joy of freshly made dough to your kitchen with minimal fuss.

Helpful Hint: Precision in baking is key, especially when it comes to flour. I strongly prefer to measure flour by weight, using ounces or grams, rather than relying on volumetric measuring cups. The way flour is scooped can dramatically affect the amount in a cup, leading to inconsistent results in your dough. A kitchen staple for me is my digital food scale, which is always on hand. Measuring by weight ensures accuracy and consistency, guaranteeing your dough has the perfect hydration every time, which is crucial for the light and airy texture of this fried pizza.

Let’s walk through the initial steps for crafting Jamie Oliver’s fantastic pizza dough:

Begin by activating your yeast: Combine the active dried yeast and sugar with lukewarm water. Stir gently with a fork and set it aside for a few minutes. You’ll want to see a frothy layer form on top, indicating the yeast is alive and ready to work its magic.
Next, prepare your workspace: On a large, clean surface, create a mound with your flours (unbleached white bread flour and fine ground semolina flour) and salt. This traditional method helps contain the liquid and allows for gradual incorporation.
Ensure the flours and salt are well blended, then hollow out a generous 7-inch well in the center of the mound. Think of it like a volcanic crater ready to receive the liquid.
Carefully pour the activated yeast mixture into the center of this well. Don’t worry; the sturdy “fortress of flour” you’ve built will securely hold the liquid in place, preventing any spills.
Using the tines of a large fork, gently start pulling the inner edge of the flour mound into the liquid in the center. Do this a little bit at a time, gradually incorporating the flour.
Continue this process until the mixture becomes too thick and difficult to manage with the fork. At this stage, it will resemble a sticky, shaggy dough.
Now, it’s time to get hands-on! Lightly coat your clean hands with a dusting of flour. This will prevent sticking and make the next step much easier. Finish the job of incorporating all the ingredients, bringing the dough together into a cohesive ball.

Trust me on this…

With just a little bit of kneading, this seemingly sticky mixture will transform into a wonderfully pliable dough that’s a joy to work with. The blend of flours, combined with proper hydration, contributes to its impressive texture.

After you’ve kneaded the dough for approximately 10 minutes, you’ll notice it becomes smooth, elastic, and springy. Gently flatten it out into a disc, cover it with plastic wrap, and let it rest for about 15 minutes at room temperature. This resting period is crucial as it allows the gluten to relax, making the dough much easier to roll out thinly without it snapping back.

This recipe yields enough dough to create 10 small fried pizzas, each measuring approximately 6-inches in diameter. For consistency, each portion of dough should weigh in at about 5.5 ounces. Alternatively, if you prefer larger pizzas, the dough can be divided into 6 equal pieces to make medium-sized pizzas, perfect for a more substantial meal.

For today’s exploration, we’ll focus on preparing these delightful smaller pizzas, ideal for appetizers or individual servings. When it comes to the sauce, you have flexibility: feel free to use your favorite homemade or store-bought marinara sauce, as I have done here. However, for those seeking the complete Jamie Oliver experience, I’ve included his simple yet flavorful tomato sauce recipe within the full instructions below. His sauce perfectly complements the lightness of the fried crust.

Once again, my digital scale proves invaluable when it’s time to divide the dough into perfectly equal portions. This ensures uniform cooking and consistent pizza sizes, which is especially important for smaller, individual pizzas.

Roll each piece of dough into a thin, even disc, aiming for approximately 1/4-inch thickness. This precise thickness is key to achieving that signature light and crispy fried crust.
After rolling, allow them to rest for a short period, about 10 minutes. This second brief rest helps the dough maintain its shape during frying and prevents it from shrinking too much.

I highly recommend using a rolling pin like this one, which features removable measured discs at either end. When you’re rolling out any type of pastry or dough, these discs ensure you achieve a perfectly uniform thickness across the entire surface. This is particularly beneficial for this fried pizza, as consistent thickness leads to even frying and an ideal texture.

In the meantime, heat your vegetable oil in a frying pan to the proper temperature. You’ll want a neutral-flavored oil with a high smoke point, such as canola, sunflower, or grapeseed oil. Once the oil is hot and shimmering, you’re ready to fry up some total yumminess!

Before you start frying, make sure you have all your desired toppings prepped and ready to go. The quick cooking time means you’ll need to move swiftly. In the recipe provided below, you’ll find detailed instructions on how to finish these pizzas on your grill. If you’re chasing that coveted super crispy bottom crust with a hint of smoky flavor, grilling is definitely the way to go. It adds an extra dimension of taste and texture that sets these pizzas apart. However, it’s not the only fantastic option!

Alternatively, you could finish your pizzas for about 5 to 7 minutes in a very hot oven, preheated to 500°F (260°C). For the crispiest results, place them directly on a preheated pizza stone or pizza steel. If you don’t have these, they can be placed directly on the oven rack. Keep in mind that positioning the oven shelf lower will result in a crispier crust, as it’s closer to the direct heat source. Both methods are excellent, depending on your preferred finish and available equipment.

Once on the grill, these pizzas will cook very quickly. It’s crucial not to set the grill temperature too high. A medium-low to medium setting allows the cheese to melt and become beautifully bubbly without scorching the bottom of the delicate fried pizza crust. It’s also important to go light on the toppings when finishing on the grill. Too many toppings can weigh down the crust, prevent even cooking, and lead to a burnt base before the cheese is fully melted. Simplicity truly shines here, letting the quality of each ingredient stand out.

If, however, you prefer to load your pizzas with an abundance of extras – more cheese, various vegetables, or hearty meats – it would be more advisable to finish them off in your hot oven. The ambient heat of the oven allows for more even cooking of generous toppings, ensuring everything is perfectly heated through without compromising the crispness of the crust.

Jamie Oliver’s Fried & Grilled Pizza is super light and airy.

The unique texture of the fried dough, combined with the balanced flavor of the simple tomato sauce and fresh cheese, is truly unbelievable. Jamie’s assessment is spot on: this might just be the lightest pizza you’ll ever craft at home. And it’s not just light; it’s undeniably among the tastiest, offering a delightful contrast of crispy crust and fresh, vibrant toppings. It’s a culinary experience that redefines homemade pizza.

This recipe, when followed using Jamie’s basic pizza dough, will yield 10 mini pizzas. This quantity is perfect for entertaining a crowd, serving as impressive appetizers, or simply ensuring you have enough for everyone to enjoy. It’s also an easy fix if you only want to make a few for an immediate craving.

If you’re preparing a full batch of the Basic Pizza Dough, any excess dough can be conveniently frozen for future use. This is a fantastic way to have fresh, homemade pizza bases ready whenever the mood strikes, significantly reducing prep time for your next pizza night.
To freeze the dough effectively, be sure to wrap it meticulously before placing it in the freezer. Air is the enemy of frozen dough, causing freezer burn and affecting texture.
I prefer to divide the dough into individual 5 1/2-ounce portions. Each portion is then placed in its own sealed sandwich bag, pressing out as much air as possible.
Finally, collect all of these individually wrapped portions and place them into a larger gallon-size Ziploc freezer bag. This double-layer of protection helps prevent freezer burn and keeps the dough fresh for up to a few months. When ready to use, simply thaw overnight in the refrigerator, then bring to room temperature before rolling.

Should you opt for prepared dough from your local pizzeria or bakery, it’s typically sold in one-pound packages. A one-pound package is generally the perfect amount to make about 3 mini pizzas, or one medium-sized pizza. Of course, the rest of the ingredients like sauce and cheese can easily be adjusted to suit the amount of dough you’re working with.

Whatever quantity you decide to make, remember a key tip for maximum enjoyment: these Fried & Grilled Pizzas are truly at their absolute best when savored immediately after they’re finished. The fresh, crispy crust and melted toppings are unparalleled when hot off the grill or out of the oven.