There’s a new food trend going on in NYC….pizza fritta, which simply means fried pizza in Italian. There are pizzerias popping up all over the city making this their specialty. All I have to say is, “It’s about time!” Pizza fritta is nothing new in Italy; it can be found just about everywhere.
The first time I saw pizza fritta was in the city of Naples. There were actually two ways I’ve seen it made. First, the dough is fried and then topped and the other is, making a pizza with a top crust and then fried. Either way, it’s fried, so it has to be good!
Here in New York, there are two popular pizzerias that specialize in pizza fritta, Forcella and Montanara . Their take on fried pizza is slightly different, than the way it’s made in Naples.
The dough is fried, topped, and then baked in the oven. It looks like a regular pizza except, when the dough is fried, it puffs up and little air pockets form, making the crust super crispy but light. I can’t tell you how delicious this is!
I suggest you try making pizza fritta at home, it’s easy and I know you’ll love it. Make sure you keep some dough aside for dessert. Fry little disks of dough and then sprinkle them with cinnamon sugar. YUM!
Gustatela!
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The best part about this pizza, is that it's not soggy. I hate when pizza droops in the center!
