Deep Fried Pizza: The Next Thing?

[BigSausagePizza]

http://www.nytimes.com/2012/04/18/dining/the-montanara-pizza-with-a-deep-fried-crust-comes-to-new-york.html?_r=1&ref=todayspaper

Wondering if anyone has tried this/

[norma427]

http://www.nytimes.com/2012/04/18/dining/the-montanara-pizza-with-a-deep-fried-crust-comes-to-new-york.html?_r=1&ref=todayspaper

Wondering if anyone has tried this/

BigSausagePizza,

I tried fried pizza a couple of times at http://www.pizzamaking.com/forum/index.php/topic,17939.0.html and http://www.pizzamaking.com/forum/index.php/topic,11084.0.html  and on a few other posts on the forum I tried other fried pizzas.

Norma

[pjt]

grew up eating this, i make it from time to time, the way ive always had it was deep fried dough, with tomato sauce and fresh grated pecorino or parmigiano regiano

[BigSausagePizza]

They say it's been around Italy and Europe for a long time but not in the States. Apparently they par fry the dough then apply toppings and finish cooking it in the oven. There's only a handful of places that do this. My mom just got a mini deep drier as a gift. Might give this a go some time.

[Tatoosh]

Serious Eats talks about deep fried pizza too, along with a way to do an ersatz smoked mozzarella flavor.  SE Fried Pizza: Here 

Norma, I looked at your deep fried pizzas and was amazed.  I'd never thought of that.  What a great idea!  When we entertain, it is always fun to have some sort of "amuse bouche" - a sort of single bite flavor enticer - for the quests.  A bit size mini-pizza on deep fried dough.  Oh Yeah! 

[Pizzamaster]

If any of you has eaten a Totino's you've had fried pizza.

[norma427]

Norma, I looked at your deep fried pizzas and was amazed.  I'd never thought of that.  What a great idea!  When we entertain, it is always fun to have some sort of "amuse bouche" - a sort of single bite flavor enticer - for the quests.  A bit size mini-pizza on deep fried dough.  Oh Yeah!  

Tatoosh,

Good luck if you try bit size mini-pizzas!   I never heard of “amuse bouche”, but was interested in hearing about what they are. They sound great!  

I also tried another kind of fried pizza at http://www.pizzamaking.com/forum/index.php/topic,13373.msg132363.html#msg132363 and other fried pizza dough at Reply 456 http://www.pizzamaking.com/forum/index.php/topic,9908.msg99179.html#msg99179  Bill/SFNM gave me the idea to try fried dough from his video at

<a href="http://www.youtube.com/watch?v=9i6E7u56Zck" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=9i6E7u56Zck</a>

and I tried them at Reply http://www.pizzamaking.com/forum/index.php/topic,10626.msg94448.html#msg94448  

I did eat fried pizza Forcella and posted the picture of that fried pizza at Reply 269 http://www.pizzamaking.com/forum/index.php/topic,17885.msg175851.html#msg175851

Norma

[Tatoosh]

The last one, the "pizza muffins" is very close to what I was thinking.  Very nice indeed.


pizzamaster, no Totino's in the Philippines yet.  They do the small empanada here ... deep fried dough with a stuffing of meat, carrots and maybe potatoes, but none are pizza inspired.  My vision is more a tiny tiny pizza, not a stuffed fried pastry. 
  

[BigSausagePizza]

So what's the problem? Make a basic pizza dough or whatever you normally make. Portion it into bite size portions. 2-3 oz let's say. Gently flattened them with the palm of your hands like you're gonna make tortellini and as explained in the article par fry it in a deep fryer, cool it, apply toppings, transfer it to a sheet tray and finish in the oven. There you go.