Since 1935, the Sorbillo family has been feeding Napoli, serving up not only the iconic Pizza Napoletana and (some say even more importantly) a close relative: pizza fritta. Walk the streets of Napoli and you’ll be hard pressed not to find a corner of the city where the scent of fried dough in the air fails to linger. Fried pizza has been said to be as common as Mozzarella di Bufala or Sfogliatelle. There are two likely guesses. Time and money.