This crispy, golden gordon ramsay deep fried pizza recipe is made with strong bread flour, fresh mozzarella, and rich tomato passata and ready in two hours. Dropping the stretched dough into bubbling oil creates a wonderfully bubbly crust that crisps perfectly on the outside while staying airy inside. I love making this when regular oven-baked pizza just isn’t indulgent enough.

The Secret To Getting It Right

I learned quickly that the temperature of your frying oil is absolutely crucial when creating this masterpiece. If the oil is too cold, the dough absorbs it and becomes heavily greasy, but if it is too hot, the outside burns before the inside cooks through. Keeping a close eye on the thermometer changes everything.

My biggest mistake the first time was skipping the broiler at the end of the process. Giving the fried pizza a quick blast under the grill melts the cheese beautifully and lightly chars the edges, resulting in a true restaurant-quality finish that brings the whole dish together.

Gordon Ramsay Deep Fried Pizza Ingredients

450g strong bread flour
5.6g active dry yeast
8.5g fine sea salt
310ml lukewarm water
1.9L vegetable or canola oil (for frying)
120ml tomato passata
150g fresh mozzarella, torn into chunks
1 handful of fresh basil leaves
2 tbsp extra virgin olive oil

How To Make Gordon Ramsay Deep Fried Pizza Recipe

Prepare The Dough: Mix the flour, yeast, and salt in a large mixing bowl. Pour in the lukewarm water and knead for 10 minutes until smooth and elastic, then cover with a clean towel and leave to rise for 1 to 2 hours until doubled in size.
Heat The Oil: Pour the vegetable oil into a deep, sturdy pan or Dutch oven and carefully heat it to 175°C (350°F). Use a digital thermometer to ensure the temperature remains accurate and steady.
Shape The Bases: Punch down the risen dough and divide it evenly into four equal balls. Stretch or roll each ball out on a lightly floured surface into an 8-inch circle, keeping the outer edges slightly thicker than the centre.
Fry The Dough: Carefully lower one dough circle into the hot oil. Fry for 45 to 60 seconds on each side until golden and heavily puffed up, then transfer to a wire rack lined with paper towels to drain excess oil.
Add Toppings And Broil: Place the fried bases onto a metal baking tray. Spread over a thin layer of tomato passata, dot generously with torn mozzarella, drizzle with olive oil, and broil for 1 to 2 minutes until the cheese is melted and bubbling. Top with fresh basil before serving.

Recipe Tips

Watch your oil temperature: Keep a close eye on your thermometer, adjusting the heat constantly to maintain 175°C so the dough crisps instead of soaking up grease.
Dry your cheese: Pat your fresh mozzarella thoroughly with a paper towel before adding it to the pizza to prevent a watery sauce.
Work quickly: Have all your toppings prepared and ready to go before you start frying, as the dough cooks incredibly fast.
Do not over-sauce: Use just enough passata to lightly coat the base; a heavy hand will make the beautifully crispy fried dough completely soggy.

What To Serve With Deep Fried Pizza

Keep your side dishes light and fresh to cut through the intense richness of the fried dough. A crisp rocket salad dressed with lemon juice and a sharp balsamic vinaigrette works wonderfully to cleanse the palate. You can also pair it with a dry Italian white wine or a cold, crisp lager to balance the deep, cheesy flavours.

How To Store

Store any leftover pizza slices in an airtight container in the fridge for up to two days. To reheat, avoid the microwave and instead pop the slices into an air fryer or a hot oven at 200°C for a few minutes to restore the crispy crust. If you want to make ahead, freeze the raw dough balls rather than the finished fried pizza.

FAQs

Can I use store-bought pizza dough? Yes, you can use high-quality store-bought dough to save prep time. Just ensure it has rested and reached room temperature before stretching and frying.
What oil is best for frying pizza? Neutral oils with high smoke points like vegetable, canola, or peanut oil are ideal. Do not use extra virgin olive oil for the deep frying step, as it will burn and create a bitter taste.
Can I bake this instead? You can absolutely bake the dough in a very hot oven instead of frying it. However, you will lose the signature puffy, blistered texture that makes this specific method unique.
Why did my pizza dough puff into a massive balloon? If the dough is not stretched evenly or lacks a few small dimples, steam can cause it to puff up completely like a pita bread. You can lightly poke the centre a few times before frying to prevent this.

Nutrition

Calories: 520 kcal
Total Fat: 22g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 890mg
Total Carbohydrate: 65g
Protein: 15g

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