Author Topic: From Europe, Lessons on Frying Pizza  (Read 1519 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?

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.
« 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 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.  :-D
More is better..... and too much is just right.

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.

Gratzi,

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


 

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