comment icon 91 more comments 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. We start with a DeLallo pizza crust kit. They’re just super easy and super good. Precise amount of yeast, authentic Tipo 00 flour, the whole deal.
How To Make Our Crispy Fried Pizzas:
Once the dough is mixed and puffed up nicely, we flatten it into little pizzas (I like to go for more of a personal pan size here) and we fry in a little bit of oil. Just about a minute is all you need. And then we flip and repeat. And now our pizzas taste like golden, crispy heaven. To pizza-ify, we top with sauce and cheese and bake in a hot oven until melted and bubbly. If we are fancy (WE ARE), we finish with pesto, fresh basil, red pepper, Parm, the works. How fun is this for a dinner party?!? I am 100% doing this for my next dinner club. I’ll fry the pizzas ahead of time, everyone will bring toppings, the wine will flow freely, and sparks will fly. Here are some pizza topping visions I’ve had:
standard tomato, mozz, basil, obviously caramelized onion and goat cheese and fresh thyme white sauce with spinach and artichoke salami, pepperoni, sausage, and other meaty things pepperoncini to the max proscuitto, arugula, red onion I COULD GO ON
You guys, if you have never tried this, it’s time to give it a shot. It’s not greasy, it’s not overbearing, it’s not reminiscent of fair food. It’s just EASY pizza crust perfection. Thank you to DeLallo for sponsoring this post! 4.8 from 23 reviews If your pizza dough is turning deep golden brown, your oil is too hot. Turn it down and let it cool for a few minutes before frying your next one! The pizza dough should be fully cooked when it comes out of the oil, so if you cannot resist the golden crispy hot fried bread thing going on (I could not), you might enjoy sacrificing one or two fried pizza crusts to dip in sauce as an appetizer. YUM.
One More Thing!
This recipe is part of our easy Italian-inspired recipes page. Check it out!
