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Pizza Balls Recipe

Recipe by Pedro M. A. Neves

Pizza balls are golden, crispy Italian spheres of dough filled with melted mozzarella, tomato, and basil, delivering all the flavors of pizza in an elegant, handheld form. These arancini-style bites are a beloved street food throughout Italy, particularly in Naples and southern regions. Perfect as an appetizer or light main course, they're equally delicious served hot or at room temperature.

Ingredients

• 500g (3⅓ cups) all-purpose flour
• 300ml (1¼ cups) warm water
• 7g (1½ teaspoons) fine sea salt
• 5g (1 teaspoon) instant yeast
• 15ml (1 tablespoon) extra virgin olive oil
• 200g (7 oz) fresh mozzarella, cut into 12-16 small cubes
• 100g (3.5 oz) San Marzano tomatoes, finely diced
• 8-10 fresh basil leaves, torn
• 50g (½ cup) freshly grated Parmigiano-Reggiano
• 1 liter (4 cups) vegetable oil for deep frying
• Freshly ground black pepper to taste

Instructions

1. Combine 500g flour, 300ml warm water, 7g salt, and 5g instant yeast in a large bowl. Mix until a shaggy dough forms, then add 15ml olive oil and knead for 8-10 minutes until smooth and elastic.

2. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise at room temperature for 2 hours until doubled in volume.

3. Divide the risen dough into 12-16 equal pieces (approximately 40g each) and roll each into a smooth ball. Cover with a damp cloth and rest for 10 minutes.

4. Combine 100g diced tomatoes, torn basil leaves, and 25g Parmigiano-Reggiano in a small bowl and season with black pepper.

5. Flatten each dough ball into a 10cm (4 inch) disc on a floured surface. Place one mozzarella cube and ½ teaspoon of the tomato-basil mixture in the center, then gather the edges of the dough and seal tightly into a ball, ensuring no filling escapes.

6. Heat 1 liter vegetable oil in a deep, heavy-bottomed pot to 170°C (338°F), verified with a deep-fry thermometer.

7. Carefully lower 3-4 pizza balls at a time into the hot oil using a slotted spoon, maintaining the oil temperature. Fry for 3-4 minutes until deep golden brown on all sides, turning occasionally with a slotted spoon.

8. Remove the fried pizza balls with a slotted spoon and place on paper towels to drain excess oil. Immediately sprinkle with remaining 25g Parmigiano-Reggiano and a light pinch of sea salt while still warm.

Substitutions

• Use low-moisture mozzarella instead of fresh mozzarella for a drier filling that won't leak during frying
• Substitute sun-dried tomatoes for fresh San Marzano tomatoes for deeper flavor and less moisture
• Replace mozzarella with 50g ricotta mixed with 25g grated Parmigiano-Reggiano for a lighter, creamier filling
• Use gluten-free flour blend (1:1 ratio) for a gluten-free version, adding 5ml xanthan gum if not already in the blend

Tips

• Maintain consistent oil temperature between 165-175°C (329-347°F); lower temperatures result in greasy balls, higher temperatures brown the outside before the dough cooks through
• Prepare the filling and seal the balls just before frying to prevent the dough from becoming too hydrated and splitting open
• Pizza balls can be prepared through the sealing step several hours ahead, covered, and refrigerated; fry directly from the refrigerator without thawing for best results
• Use a candy or deep-fry thermometer for accurate oil temperature—this is crucial for success

Pizza balls represent the Italian tradition of transforming familiar flavors into portable, elegant forms suitable for street consumption and casual dining. While arancini rice balls are famous throughout Italy, these dough-based pizza balls are particularly associated with Naples (Napoli) and Campania, where pizza culture runs deepest and innovation with pizza components is celebrated.

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