Pizza Fritta 180 Blog
Neapolitan Pizza Dough: The Role of Fermentation in Every Bite
The most important ingredient in Neapolitan pizza is also the one that receives the least attention from the people eating it. It doesn’t appear in the name of the dish. It isn’t sourced from a protected region or listed on…
Fior di Latte: The Fresh Cheese That Defines Neapolitan Pizza
Ask someone what goes on a Neapolitan pizza and they’ll probably say mozzarella. Ask a Neapolitan pizzaiolo and they’ll ask you a follow-up question you might not expect: which one? The distinction matters. Not as a…
San Marzano Tomatoes: Why Naples’ Most Famous Ingredient Defines Neapolitan Pizza
Ask any serious Neapolitan pizzaiolo which ingredient they’d be least willing to compromise on and you’ll get the same answer, delivered without hesitation. The tomato. Not the cheese, not the flour, not even the oven. The…
Pizza Napoletana: The Neapolitan Tradition That Changed How the World Eats Pizza
Pizza napoletana is the original. Before wood-fired ovens became a global fashion statement, before flour obsessions took hold in food media, before pizza became a universal canvas for bold toppings and creative cross-overs — there was…
Why “180” Matters: The Temperature Secret Behind Light, Crispy Pizza Fritta
If you’ve ever wondered why we’re called Pizza Fritta 180, you’re already asking the right question. That number isn’t a brand flourish or a clever piece of marketing. It’s the technical detail at the heart…
What To Order At Pizza Fritta 180 If It’s Your First Visit
Walking into Pizza Fritta 180 for the first time, there’s a moment — menu in hand, the smell of hot dough in the air — where you realise you’ve never quite done this before. Pizza fritta isn’t pizza as you know it. And…
How To Eat Pizza Fritta The Italian Way
Pizza fritta isn’t just something you order — it’s something you experience. In Naples, nobody cuts it into neat wedges or waits for a fork. It’s street food and celebration food at the same time — torn open by hand,…
Is Pizza Fritta Greasy? Why Proper Fried Pizza Is Surprisingly Light
It’s the question almost everyone thinks — even if they don’t say it out loud. “Fried pizza… that must be heavy.” “Surely it’s greasy?” Totally fair. Fried food has a reputation, and pizza fritta…
What Is Pizza Fritta? Italy’s Golden, Fried Pizza Explained
Pizza fritta is one of Italy’s best-kept secrets — a dish that actually predates modern pizza and captures the soul of Neapolitan street food in a single, golden bite. Crispy on the outside, soft and airy within, it’s a…
Why Pizza Fritta Is So Popular (And Why Sydney Is Falling In Love With It)
Pizza fritta has been feeding Neapolitans for over a century. Outside Italy, though, most people are only just discovering it — and once they do, they tend to wonder why it took so long. So what makes it so enduring? Why does Naples guard…