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Pupatella Brings the Montanara Craze to the DC Area

Slice: Washington DC Brian Oh 5 comments

For a long time, owner Enzo Algarme has been doing most of the heavy lifting at Pupatella. Although he's had the montanara in the back of his mind since his food truck days, having grown up eating it on the streets of Naples as a child, he didn't want to stretch himself too thin, lest the quality of his other pies suffer. When he was able to bring on some more employees earlier this year, he seized that opportunity to start offering the montanara on a limited basis. If you're as happy as I am that D.C. is keeping up with New York's pizza scene in even the remotest aspect, it is your solemn duty to make it out to Pupatella and demand the montanara as frequently as possible. More

Video Reheat: Deep-Fried Pizza at Brooklyn's Chip Shop

Adam Kuban 2 comments

Since Meredith is asking about fried pizza in this week's poll, I figured I'd throw this old slice in the oven for a reheat. Here's how deep-fried pizza slices are done at the Chip Shop on Brooklyn's Atlantic Avenue. Please forgive the crap quality. This was made way back in 2006. More

Poll: Fried Pizza, Way or No Way?

Polls Meredith Smith 20 comments

Here on Slice we've been following the fried pizza phenomenon taking hold in New York with great interest. And why not?! Pizza fritta is delicious; thin and crisp on the outside, light and airy on the inside. You could call it an obsession. Now it's time to get your read on this style... More

Eataly's Making Fried Pizza

Quick Bites Meredith Smith 5 comments

If you've haven't noticed Fried Pizza is blowing up in NYC! In just a few short months it has gone from "you can only get this in one place" to "OMG, there's an all fried pizzeria!" But fried pizza was born in the streets and Eataly is taking it back to the streets. More

EAT THIS NOW!: Fried Pizza with Homemade Sausage, Egg, Parmesan, and Hollandaise

The Pizza Lab J. Kenji López-Alt 14 comments

In yesterday's Pizza Lab article about how to make fried pizza, I mentioned that the most popular pie of the night was a breakfast-themed pie. I've got to say that it was one of the most seriously delicious pies to come out of my kitchen, and I'm saying that as one who is not even a huge fan of breakfast pizzas or egg-on-pizza in general. More

The Pizza Lab: How To Make Fried Pizza At Home (à la Forcella)

The Pizza Lab J. Kenji López-Alt 32 comments

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. More

First Look: The All-Fried Menu at La Montanara in NYC

Slice: New York Max Falkowitz 13 comments

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. More

Video: Don Antonio by Starita

The Slice Team 14 comments

Last week we gave you a quick look at Don Antonio, the Neapolitan pizzeria that's a partnership between Kesté's Roberto Caporuscio and his mentor, Antonio Starita of Naples' Pizzeria Starita. Here, we take you along as Starita and Caporuscio—along with Caporuscio's daughter, Giorgia—make some of the place's signature menu items. More

Scott's Pizza Chronicles: Fried Pizza

Slice: New York ScottWiener 22 comments

Fried pizza is real and New York is currently experiencing its first real dose in the deep fryer. It's soft with a thin crisp on the outside, deceivingly light and airy, and unbelievably addictive, but what exactly is it and where does it come from? More

Top This: Montanara (à la Forcella)

Slice: New York Erin Mosbaugh 13 comments

What is better than pizza? Fried pizza. Or this is the thought that popped into my head when I took my first bite of the Montanara Pizza at Forcella in Williamsburg. It was one of those hit-you-over-the-head good, oh man I need more sort of reactions. Giulio Adriani is the mad creator of the Montanara pizza at Forcella, which he deep fries in vegetable oil and then finishes in the oven to achieve a light and airy crust with the perfect chew, and a crispness only achieved by frying at 375 degrees. He tops the Montanara simply with crushed San Marzano tomatoes, mozzarella that he makes in house, Grana Padano cheese, and fresh basil leaves. More

Forcella: Yeah, You Kinda Need to Get Here

Slice: New York Adam Kuban 47 comments

OK. Forget for a minute that Forcella is doing some solidly legit traditional pizzas. That's all well and good and totally worth your while. But just know that the place is the only pizzeria I know of in NYC that's doing a deep-fried "montagnara" pizza. More

Tempura-Fried Pizza at Sumo Grub, Berkeley, California

Slice: San Francisco David Kover 12 comments

On some of Sumo Grub's dishes, the tempura-fried exterior actually elevates the final product. On others, such as the pizza, it feels more like a stunt. But if that stunt earns you a plate of fried goodies, it's not all bad. More

Frying Pizza (and Other Things) in Duck Fat

Robyn Lee 6 comments

Drew of Toothpaste for Dinner (and other weird things on the internet) got a tub of duck fat and didn't really know what to do with it, so he's experimenting with different foods and posting the results on his blog with a deliciousness rating on a scale of 1 to 10. Pizza seems best so far, with a 9/10 deliciousness rating. It all seems a bit silly, but I dunno what to do with duck fat aside from the usual things ... so ... yeah ... now I know. Other posts: eggs and hash browns (8/10) and using duck... More

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