Chefs' Recipes

Fico's pizza fritta with bagna cauda and Parmigiano-Reggiano

One of Napoli's best street snacks, made fresh in a kitchen near you.

By Oskar Rossi & Federica Andrisani
  • 30 mins preparation
  • 30 mins cooking (plus proving)
  • Serves 6 - 8
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"This recipe reminds me of Napoli," says Federica Andrisani of Hobart's Fico. "Usually, we eat pizza fritta in the street with our hands – it's one of the best fast foods you can find." Start this recipe one day ahead to make the poolish (a starter that improves the flavour and texture of the dough).


  • Canola oil, for deep-frying
  • Finely grated Parmigiano-Reggiano, to serve
  • 50 gm (⅓ cup) "00" flour
  • ⅛ tsp dried yeast
Pizza dough
  • 480 gm "00" flour
  • 1 tsp caster sugar
  • ½ tsp dried yeast
  • 2 tsp extra-virgin olive oil, plus extra for greasing
Bagna cauda
  • 160 gm anchovy fillets
  • 1 garlic clove, finely chopped
  • Finely grated zest and juice of ½ lemon
  • 100 ml milk
  • 90 ml extra-virgin olive oil


  • 1
    For poolish, combine flour, yeast and 50ml water in a small bowl. Cover and refrigerate overnight.
  • 2
    For dough, combine flour, sugar, yeast and poolish in the bowl of an electric mixer fitted with a dough hook. Gradually incorporate oil and 340ml water on low speed, alternating oil and water, until dough comes together (2-2½ minutes). Turn out onto a lightly floured surface and knead until a smooth dough forms (about 5 minutes). Add 1 tsp salt and knead until combined. Form into a ball and place in an oiled bowl, then cover and set aside to prove in a warm place until doubled in size (1½ hours). Divide dough into 24 balls, then set aside on a lightly oiled tray to prove again until light and aerated (20 minutes).
  • 3
    Meanwhile, for bagna cauda, blend anchovies, garlic, lemon zest and juice and milk with a hand-held blender until smooth, then gradually add oil in a thin, steady stream and blend until mixture is thick and emulsified.
  • 4
    Preheat oil in a large saucepan to 180°C. Roll out dough balls one at a time on a lightly floured surface until 2mm thick. Deep-fry, in batches, carefully spooning oil over so dough puffs up (2-3 minutes; be careful, hot oil will spit). Remove with a slotted spoon and place on a tray lined with paper towel.
  • 5
    To serve, spoon a generous amount of bagna cauda onto each pizza fritta and top with grated Parmigiano-Reggiano.


Wine suggestion 2019 Meadowbank Harvest Sparkling, Tasmania. Wine suggestion by Phillip Poussant