Last weekend at D10 pizza fantasista, we hosted Slovenian pizzaiolo and instructor Jernej Berlot, who learned the craft in Naples. He showed our team how to prepare this authentic and modest Neapolitan dish with precision and respect for its roots.
Pizza fritta, literally meaning ‘fried pizza’, is a lesser-known Neapolitan variation that emerged during World War II. Naples was heavily bombed, ovens were destroyed, and ingredients were scarce, so people had to improvise how and with what they cooked.
This is one of the most common theories of its origin, although there are occasional historical records from the early 16th century that already mention fried dough and similar preparations.
"Some of the most honest food comes from moments when people had no other choice."
How We Make It at D10
At D10, we prepare pizza fritta in two versions. The first is a classic Margherita-style fritta. The second is Fritta Fantasista, a richer version with kulen and ricotta cheese.
The first people to taste our fritta were the players of NK Pag’s first team, who tried it before it officially appeared on the menu.
Pizza fritta is now available on our menu, with a 20% discount for NK Pag members.
