Author Topic: Fried Pizza w/ pics (Read 3297 times)

sear · « **on:** April 09, 2010, 05:18:05 PM »

i was debating to post these or not, i took the pics so i will ..
i used a ny style lehmann dough was in fridge for 2 days

didnt get it perfect but it was good ..next time more dough would be used

one shot of a little fried dough ball

andreguidon · « **Reply #1 on:** April 09, 2010, 05:40:31 PM »

There is a big Italian party every year here in sao paulo called san vito, and they make delicious fried pizza... ive posted this some time ago..
http://www.pizzamaking.com/forum/index.php/topic,6717.msg57724.html#msg57724

Puzzolento · « **Reply #2 on:** April 09, 2010, 05:50:16 PM »

I don't know if I would eat it, but I respect it.

This is better than pizza in a cup.

Jackie Tran · « **Reply #3 on:** April 09, 2010, 05:51:23 PM »

never even heard of it but I love the idea. I like thinking outside of the box and I love pan pizza. Just don't load with pineapple and ham though.

sear · « **Reply #4 on:** April 09, 2010, 06:19:00 PM »

lol

note: this was done on a whim as i was making beer-battered onion rings

but i would try to do it again, better.

hotsawce · « **Reply #5 on:** April 14, 2010, 07:17:20 PM »

oh. my. gosh.

fried...pizza...must...try

What temperature was the oil?

andreguidon · « **Reply #6 on:** April 15, 2010, 01:20:24 PM »

this is very traditional in Naples...

andreguidon · « **Reply #7 on:** April 15, 2010, 06:44:37 PM »

http://fxcuisine.com/default.asp?language=2&Display=83&resolution=high

hotsawce · « **Reply #8 on:** April 15, 2010, 10:26:43 PM »

Fried neapolitan pizza is TRADITIONAL?

They do EVERYTHING right over there...don't they

Essen1 · « **Reply #9 on:** April 15, 2010, 11:19:12 PM »

Quote from: hotsawce on April 15, 2010, 10:26:43 PM

Fried neapolitan pizza is TRADITIONAL?

They do EVERYTHING right over there...don't they

It's Europe, Bro.

hotsawce · « **Reply #10 on:** April 15, 2010, 11:20:18 PM »

More information on the traditional fried pizza? Now I REALLY have a reason to buy a deep frier...

donuts AND fried pizza.

Ronzo · « **Reply #11 on:** April 15, 2010, 11:50:26 PM »

*drool*

hotsawce · « **Reply #12 on:** April 16, 2010, 12:47:32 AM »

I'm looking at the gallery....what's going into those...and what temp is the oil at. I REALLY want to try this.

Jackie Tran · « **Reply #13 on:** April 16, 2010, 01:01:26 AM »

I have a dumpling press that I'll use to make fried pizza this weekend. I would fry it at 350F. Should not be different than frying anything else really. I just wouldn't make the skins too thick so they will be sure to be cooked through.

hotsawce · « **Reply #14 on:** April 16, 2010, 01:13:46 AM »

I'm wondering what the weight, in grams is of each side and the size of the fried pizza.

andreguidon · « **Reply #15 on:** April 16, 2010, 07:44:14 AM »

cool video...

<a href="http://www.youtube.com/watch?v=5vCASYrctEc&feature=related" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=5vCASYrctEc&feature=related</a>

sear · « **Reply #16 on:** April 19, 2010, 09:55:03 AM »

i fried them at around 350-360 in peanut oil
dough, didnt weight ... just make them thin but not close to "window-thin"
add a little sauce and cheese leave enough dough to seal the edges. a rest in the fridge for an hour would probably help too .

Jackie Tran · « **Reply #17 on:** April 19, 2010, 10:23:20 AM »

Made Pizza this weekend and made some fried pizza. I had an off night and the dough got overproofed and outdoor oven was having trouble getting up to temps. Pizzas were very mediocre, but the fried pizza turned out great. My favorite part of the meal.

Same here, after stuffing, I let them proof for 20min or so before frying. Fried in peanut oil at 350F. You don't want them browning too quickly. Notice in the 2nd pic the cheese is barely starting to melt.

sorry for the fuzzy pics. It was good and not as oily compared to a pan pizza amazingly enough.

hotsawce · « **Reply #18 on:** April 19, 2010, 01:25:27 PM »

So you'd recommend frying at a lower temperature I guess so the cheese melts more?

Jackie Tran · « **Reply #19 on:** April 19, 2010, 01:57:53 PM »

Yeah maybe 325 ish?? They're good!