Neapolitan style pizza with one key difference. Before going in the oven, the stretched-out disk of dough is deep fried until crisp. I figured it was worth a deeper look. I'm glad I did, because I can tell you that these were some of the finest pies to ever come out of my home kitchen, and believe it or not, it's remarkably simple to do.
'La Montanara' on Serious Eats
Check out La Montanara, the all-fried pizzeria from Forcella's Giulio Adriani, with five variations on the montanara, Neapolitan snacks, and even some fried desserts. This isn't your grandfather's county fair fried dough.