Serious Eats - seriouseats.com

Fried dough definitely tastes good, but it can be a very unhealthy option.
Most of the commercial places do not change the oil as often as you would do at home (for obvious reasons .. $$$$) , therefore fried pizza product maybe be very bad for your health if not properly done.

The best way to enjoy fried pizza?
make at home. It's easy and fun.
And yes, the real montanara in Napoli is usually made at home.
Fry the dough, then add tomato sauce, grated cheese and basil ...

Enjoy ... and do not forget to change the oil ... burnt oil is bad for your health !!!!

Joke aside, You're in the NY area right?
I'm sure if you ask one of the pizzaioli that always wear Caputo (Adriani, Caporuscio) they would know how to get you one ...

@britalian,
By your description I'm not sure you had Pizza in Napoli. Maybe Naples, Florida.
Pizza long more or less a meter, rectangular shaped and able to feed 4 or 6?

Well that is definitely not pizza in Napoli, Italy.

Let's distinguish here.
If you go in Napoli (and by that I only mean the city of Napoli not the surrounding towns) there is only one kid of pizza and is the one that in the USA is called Neapolitan Pizza.
For a Neapolitan, pizza is only one.
Anything else is not Pizza.

In Napoli if you ask for a Pizza you will get what you can eat (with the due differences) at places like Keste, Motorino, Donatella, Pizzarte and so on in NY:
10-12 inches in diameter
Individual Size
Wet in the middle .... in other words what Adam described in the Article.
The only difference is that in the USA you call it Neapolitan Pizza in Napoli we call it Pizza.

If you were downtown Napoli, you most likely had what is usually called Focaccia al taglio. If they called it Pizza, it was not in Napoli.
But if you are in Napoli ( I stress in the city of Napoli, downtown) there is no way that some one would call pizza something that is rectangular and could feed 4-6 people ...

@Adam,
Neapolitans in Napoli, eat pizzas as they one you described in this post.
Again, Pizza in Napoli is what in the USA is called Neapolitan Pizza.
Only one difference from your post (which few already noticed) is the way you eat it.
You can sit down, but you can also eat on the go folded al "portafoglio"

One thing to make it clear to Many is that Napoli is a city. Not a Region.
Many people make the mistake to call Napoli the entire region of Campania.
That is a huge mistake especially when it comes to food.
Pizza (or Neapolitan Pizza) is an exclusive product of the city of Napoli,
or at least it was until 10-15 years ago.
If you are in Salerno (30 miles away from Napoli) or in Avellino (25 miles away) people from the USA still think to be in Napoli and do not understand that in those cities culinary tradition are completely different.
What they call pizza in those places is something that a Neapolitan would not even look at ...

Neapolitan are very proud of their food, especially when it comes to Pizza and Mozzarella ... but Mozzarella is another issue on his own ...

@Meredtith,
well taken ... at first I did not realize they were picking one pizzeria per state, I thought they just picked 50 pizzerias around the country ... So I expected few in NY and none in Alabama or Mississippi , for example ...

That video shows a great particularity of Neapolitan pizza.
Did u see the amount of sauce and oil and cheese floating in the plate?
Well, a Neapolitan would use the crust to clean up the plate, and that is maybe the best part of the pizza ... nothing better than grease wet crust dipped in an ocean of oil tomato and mozzarella ...
Unfortunately Neapolitan pizza in the USA are almost never that rich in suace and oil.
I believe the reason is that otherwise people would complain that the pizza is soggy and wet ... but let me tell you, all that "sogginess" really makes neapolitan pizza stand up !!!

And by the way, AB is eating pizza at Pellone.
Funny enough here in the USA we know of all these Master Pizzaioli and 7th - 8th generation pizzamakers and meanwhile they are practically unknown in Napoli.
Here they are celebrated as TV stars, in Napoli none knows them.
Pellone instead (which most of you may have never heard of) is most likely one of the best and most known pizzeria in Napoli ... Congrats to Bourdain to show us a place that is a Pizza-Mecca for Neapolitan in Napoli ...

I'm sorry to say, but I find it at least silly to include a place among the top 10 as Artichoke and say on a good day.

Consistency should be one of the top evaluation criteria.

@ratbuddy
Your comments is abit unfair.
First of all a small jar of nutella costs 4-5 dollars.
But what about rent costs?
Waht about labor costs?
What about Insurance, utilities, and so on?
Food cost is only a small portion of all cost involved whne you are running a business.

That's what I love about this blog ... It constantly goes from one extreme to the other ...

One day you (we) all debate about serious pieces of culinary art and how a couple inches difference in the opening of an oven could possibly affect the the cooking of the pizza (which I find to be BS anyway) ... and here we are the day after getting crazy on a piece of GARBAGE .. pizza with Pineapple from Domino ...

I LOVE IT !!!
I LOVE IT !!!!

CONGRATULATIONS .. you guys deserve every bit of it.

Well done !!!!

@godot
We may need a round table to clarify everyone's idea.
Let me try to be clear on mine.

I would differenciate and separate the 2 topics.
One thing is to talk of Neapolitan Pizza and a different thing is to talk of good Pizza.
They are 2 different and separate topics.

In my opinion there are some distinctive and objective factors for you to differentiate a "true" Neapolitan pizza from a not Neapolitan Pizza.
On the other hand, It is completely up to you and your taste to define what is a good pizza.

This leaves us with for 4 different combinations:
1) Good - Neapolitan pizza.
2) Bad - Neapolitan pizza.
3) Good - Non Neapolitan pizza.
4) Bad - Non Neapolitan Pizza.

In the case of Piola, I would have called it a Bad - Non Neapolitan pizza.
What I was saying to Adam in my previous post is that he should not have called it a Bad Neapolitan Pizza and condemn the all genre.

Let's get to my personal taste, for example.

In a previous post on keste/luzzo I said:
"If Neapolitan Like keste and Motorino (both good in my opinion) do not make for you guys, I would suggest for you to go to Luzzo.... it's the Absolute best !!!"

I think this post is perfectly in line with what I said above and is not contraddictory at all with other comments I made.

I think keste and Motorino are definitely "more" Neapolitan than Luzzo.
I think that Keste and Motorino make good pizza but I prefer Luzzo.

I do aknowledge that keste is more authentic than Luzzo, but I prefer luzzo which is not "authentic" Neapolitan.

One thing is being able to understand what is Authentic Neapolitan, a different thing is what I may like.

"The Hype surrounding Pulino is ridicolous?"

IS HE KIDDING ME?
This sounds a bit like Jim Lahey .
Do you remember how upset he got for receiving so much attention from the NY Times?

Come on, He is such a celebrated chef.
He won the James beard award.
He become a celebrity chef going on Food Network.
Mc Nally is among the most succesfull restaurateur in NYC.

What did he expect? To be ignored?
In all honestly looking at the pictures of those pizza that's what he would deserve!!!

A little bit Neapolitan, A little bit New heaven, A little bit NY ...
We can define his pizza style as the "WORLD ATLAS" Style.

Hype and beautiful celebrities aside, Pulino will be as all other Mc Nally restaurant.
A scene to be seen for "beautiful" people with "just" decent food ...

@tonycalzone:
by "REAL" italian I meant people born and raised in Italy.
Having an Italian last name is not the same than being born and raised there.

Pizza is an Italian dish, isn't it?
Like for other ethnicity, I believe food is part of a culture of a population.
To make a great dish ( either is pizza or matzahball) you have to be part of that culture.
And when it comes to pizza (this is my personal opinion) italian do it better.
That's all.

Can't wait to try.

those pizza look great!

Good luck