When most people think of Neapolitan pizza, the first to come to mind is the UNESCO-protected wood-fired pies with a raised cornicione (crust). Yet the pizza fritta (fried pizza) is one of the city’s most beloved street foods, and its humble origins make it even more meaningful.

World War II

Due to the devastation and poverty caused by War War II, traditional round pizza became a nearly unattainable luxury. Not only was there a shortage of ingredients, but the fighting destroyed most of the city’s wood-fired ovens. So a feasible, more affordable option was fried pizza. Plus, frying the dough caused it to swell up which made it appear more filling.