The New Delicious: Creamy, Crunchy, Crumbly Treats to Try
Photo: Hannah Whitaker
Attention pizza lovers (and who isn't one?): For the first time the dough is as indulgent as the toppings. Based on a Naples style called Montanara, the fried pie is showing up at places like New York City's Forcella. There, chef Giulio Adriani tosses a round of dough in a deep fryer, then tops the golden crust with tomato sauce, mozzarella, and basil and slides it into a wood-fired oven for a hint of char. The result: one part state fair naughty, one part trattoria nice, and wholly scrumptious.
Get the recipe: Pan-Fried Pizza