From Europe, Lessons on Frying Pizza

[mmarston]

I posted this in the news section but it probably belongs here.....

Don't try this at home?

http://www.nytimes.com/2012/04/18/dining/the-montanara-pizza-with-a-deep-fried-crust-comes-to-new-york.html?hp

By the way this is what my 84 year old mother in law from Naples thinks is real pizza.

[rcbaughn]

Kenji on Seriouseats.com just did a special Food Lab and tried to recreate the fried pizza at Forcella in his home kitchen. His methods looked to create a pretty good re-creation, so I may have to give this a go soon. It sounds like something that would fit right in with my southern roots. 

[politon]

I decided to give it a shot yesterday. I took a store bought dough ball, rolled it out, cut a 9" round, par-baked it and deep fried it. Topped with homemade chili, bacon, and Sargento reduced fat, 4-cheese Mexican.

I have to agree with the NY Times writer, frying does indeed "add a dimension to dough that is otherwise unremarkable."

It was very good and I'll definitely try it again.

Gratzi,

--Paul