I have known about fried pizza for a long time but hadn't ever tried it. A place opened in town and put out their fried pizza in frozen form a while ago, and I tried it tonight. I have no idea if theirs is typical. I thought it was just ok, I have to think if I was in Naples (and not frozen) it could be a different story, and I have to wonder if anyone here has tried to make one. An interesting article about it:
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Last edited by Mark V; July 1, 2023, 06:36 PM. -
I definitely can see this being tasty. In fact, when I do pan pizza, I always put a generous amount of olive oil in the cast iron pan. This way the dough lightly fries as it cooks. (Doing this tonight, in fact!) -
I’m pretty sure this is one reason me and my crew love Detroit style pizza. The dough essentially fries in the olive oil. The Lloyd pan is a mustComment
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I fully support any and all endeavors involving fried anything.Comment
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My grandmother use to make fried pizza. It a great treat. We would just stand around the stove with her while she fried them up. Nothing fancy. Fry one side, turn it over add a little sauce and mozzarella, wait for the cheese to melt and wham! We would devour them. My brother and I got pretty good it. Trick is rolling dough paper thin.Comment
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We have a local restaurant that makes pizza on fried dough. It seems a little different than the article though. It is more like a pizza on a giant elephant ear but there is no sweetness in/on the dough. They use a very simple sauce. It tastes like it’s just canned Roma tomatoes, olive oil, oregano and basil. Not quite fresh mozzarella but extremely soft mozzarella and I get it with sausage.
So Good.
I haven’t been there in a while, now I must go there sometime soon.Comment
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Half way through the video I could smell it. Want some. Cannot wait to try it.Comment
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We will be in Naples and its environs in October. I'll definitely keep an eye out for it.Comment
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I had never heard of fried pizza before this year when one of our local pizza joints placed 2nd in a contest for best local pizza in Delaware: Margherita's Pizza
It has long been a favorite of UD students and we just tried it for the first time last week. You wouldn't know it was fried. Light, crispy crust, not oily at all. Not sure how they do it, but it is good.Comment
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I’m interested in trying this. Back in the old oilfield days we warmed up cold pizza in a skillet. It inevitably ended up fried on the bottom, it was so good.Comment
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Never heard of before...
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Okay. We spent two days in Naples and have now moved on to Paestum where Lisa has a conference to attend.
As the Thrillist article linked in the OP points out, there are two approaches to fried pizza. Our room in Naples was quite close to a storefront for the street food folded version, but we unfortunately did not get a chance to try it. The place was very highly rated and we saw many people eating it as they strolled the area.
But to catch the shuttle to Paestum, we had to return to the Naples airport with several hours to kill. Imagine finding this gorgeous, whimsical pizza oven IN AN AIRPORT!
This restaurant, Fratelli la Bufala, offered the other type of fried pizza, where the dough is fried first, then topped and finished in the oven. Here is the entry (Google translated) from their website for the pizza we ordered, which they call Lazzarella Vintage.
I didn’t get a picture until we had already split the pizza onto two plates, but this gives an appreciation for the generous amount of delicious sauce.
The flavor was just incredible. Despite the frying step, the dough was not at all greasy and was light and fluffy. The fresh mozzarella and ricotta were incredible. The pepper turned out to be black peppercorns. There weren’t a lot but they were fun to find in the occasional bite.
Here is a closeup of the crumb.
There isn’t the huge oven spring seen from cooking only in the oven, but it looks like perfectly spherical bubbles formed and burst while frying.
This is a delightful treat all pizza lovers should get to experience at least once.
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