Author Topic: From Europe, Lessons on Frying Pizza  (Read 1861 times)

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Offline mmarston

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From Europe, Lessons on Frying Pizza
« on: April 17, 2012, 06:52:16 PM »
I posted this in the news section but it probably belongs here.....

Don't try this at home?

By the way this is what my 84 year old mother in law from Naples thinks is real pizza.
« Last Edit: April 17, 2012, 06:54:08 PM by mmarston »
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Offline rcbaughn

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Re: From Europe, Lessons on Frying Pizza
« Reply #1 on: April 18, 2012, 07:18:40 AM »
Kenji on 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.  :-D
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Offline politon

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Re: From Europe, Lessons on Frying Pizza
« Reply #2 on: April 30, 2012, 01:34:59 PM »
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.


« Last Edit: April 30, 2012, 01:44:42 PM by politon »