Have You Ever Had Fried Pizza?

Mmm…pizza partly fried in oil.

If you follow the logic of the state fair, there’s not a single foodstuff that can’t be improved by a dip in a deep fryer. Snickers, Twinkies, Oreos, Coke, even batter-coated butter —a couple minutes in gurgling, scalding oil create a calorie bomb that’s one part oddity, one part oh-I-shouldn’t indulgence and all intestinal distress.

One bite of crisp, oozing butter, and you’ll glean an important lesson from this parable: Just because you own a deep fryer doesn’t mean you should use it.

Luckily, no one told that to Giulio Adriani, the madcap pizzaiolo behind Brooklyn’s Forcella. It’s one of the new-model pizzerias sweeping New York, complete with a wood-burning oven, ingredients and even a chef imported from Italy. But what separates Forcella from the doughy pack is a singular, stomach-expanding, deep-fried delight dubbed the montanara.

Curious how the fried pizza is made? Check out my full article at Food Republic.

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