The Fried Pizza of My Dreams
Up until today, I only knew of one type of deep-fried pizza: that of the battered kind, in which the slice is encased in a shell of golden, crisp, artery-clogging goodness. While I would like to try it someday (or just a bite of it), higher on my list is the Neapolitan street food pizza fritta, which is something like a filled flat bread dunked into the fryer, unbattered. FX's Kitchen Adventures takes us into Antonio's kitchen as he prepares the first fried pizza of the day, resulting in a beautiful, glistening, bubbled crust whose cheese oozes out between the slices. If only I had a deep-fryer to make Neapolitan pizza fritti with. Would anyone care to experiment?
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3 Comments:
You don't need a deep fryer (and, in fact, most home deep fryers are built narrow and deep, which isn't suitable to this purpose), you just need a cast iron dutch oven or some other heavy, wide, moderately deep pot. Heat it on the stove, and keep a candy thermometer in it. When it reaches the right temp, turn the fire down and plonk in your pizza.
thepictsie at 10:06PM on 07/03/07
you don't even need to panfry them at all. we ate these all the time when we were kids - my family is from naples - and my mother and grandmother would pan fry them on either side. but caveat gustatore, they're great, but the filling is molten.
Dish at 10:16AM on 07/05/07
My god, I am going to Italy in three days. I cannot wait to eat this! Thank you for sharing this.
I wil be so fat when I get home.
SkinnyFatty at 3:15PM on 07/05/07