life-changing crispy fried pizzas
I say: fried pizza. You say: overkill.
But then I say: delicately crispy exterior, softest chewy insides, glamorously golden brown, ZERO percent greasy.
And you say: actually, changed my mind.
Welcome to the life-changing method of crispy-frying your pizzas! I’m honored to be a part of your journey. I absolutely mean it when I say that frying your pizzas is a life-changing experience. I ate fried pizza for the first time back in 2015 when I went on a trip with DeLallo (who I am in a very delicious long-term relationship with, as you can see). My friend Heidi blogged about the fried pizza experience here and actually, if you scroll down on that post, you can see a picture of me taking a picture of fried pizza! Yep. That’s me. THINGS HAVE COME FULL CIRCLE, FRIENDS.
Most of us don’t have wood-fired pizza ovens at our house, which is why I would like to argue that this method is really THE BEST way to make a light, crispy, airy, but still somehow soft and chewy pizza crust in the humble confines of your own kitchen.
So let’s talk it through.
INGREDIENTS
INSTRUCTIONS
for full recipes please see : pinchofyum.com
But then I say: delicately crispy exterior, softest chewy insides, glamorously golden brown, ZERO percent greasy.
And you say: actually, changed my mind.
Welcome to the life-changing method of crispy-frying your pizzas! I’m honored to be a part of your journey. I absolutely mean it when I say that frying your pizzas is a life-changing experience. I ate fried pizza for the first time back in 2015 when I went on a trip with DeLallo (who I am in a very delicious long-term relationship with, as you can see). My friend Heidi blogged about the fried pizza experience here and actually, if you scroll down on that post, you can see a picture of me taking a picture of fried pizza! Yep. That’s me. THINGS HAVE COME FULL CIRCLE, FRIENDS.
Most of us don’t have wood-fired pizza ovens at our house, which is why I would like to argue that this method is really THE BEST way to make a light, crispy, airy, but still somehow soft and chewy pizza crust in the humble confines of your own kitchen.
So let’s talk it through.
INGREDIENTS
- 1 package of pizza dough (we use DeLallo! it is THE best.)
- oil for frying (vegetable or canola is best)
- tomato sauce of choice
- fresh mozzarella cheese
- fresh basil and/or pesto
- red pepper flakes
- Parmesan cheese
- any other toppings you like
INSTRUCTIONS
- Make the dough: Make the pizza dough according to package directions. Let the dough rise (for DeLallo pizza dough, the rise time is 45 minutes).
- Shape the dough: Divide the pizza dough into 6 sections. Roll each into a ball and flatten into a pizza shape (mine were about 6-8 inches in diameter and about 1/2 inch thick around the outside).
- Prep the oil: Heat a large cast iron skillet with oil (about 1 inch deep). Turn the heat to medium/low. Test the oil by dropping a speck of water in it – when it sizzles or bubbles, then the oil is ready.
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for full recipes please see : pinchofyum.com
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