What is a deeply fried pizza?

In Scotland, fried foods are a way of life, from national food and fries to the national dessert of fried candy bars. Pizza is not forgotten either, because many so-called chip stores across the country have sold deeply fried pizza beside other more common items for at least four decades-with or without batter. This invention has a relative in the house of pizza, pizza fritta Napoli in Italy, which is full of pizza limited by another round of the dough before frying fresh without dough in sight.

fried pizza is produced in several ways throughout Scotland. Although some are fried pans and others are faster brownish in the right deep mold, one of which is the use of dough to shoot slices or even whole pizza before frying. Many chefs dive two pizza, which should already be cooked in front of the process. For this reason, many use the remaining pizza.

The type of dough can be great affects the final product. According to the FX Cuisine recipes websiteChefs use a dough that has already been assembled for the production of fish and fries. Although the ingredients may differ considerably, the typical dough will be made of flour, water, baking powder, salt, pepper and other spices such as Old Bay & Reg.; Perhaps the most common substitution is beer for water.

Sometimes the chefs immerse the entire baked pizza into the dough to form a fried pizza that does not look so different from a conventional pizza, with the exception of the dough coating. Most often, however, fish and chips will bother and fry slice at once to order. Another variant is to quickly dough and deeply fry Kalzon, which occupies half the space in the deep fryer. The Scottish version of the fried pizza is often available with various traditional toppings such as Pepperoni, a sponge and onion, as well as a fish.

According to National Geographic , Scotland is fighting and firing enough food to fulfill the offer. Fish and fries, pizzaAnd candies are simply remarkable examples. Perhaps even the most clear, but equally unusual, fried ice cream or deep fried fruit.

In Italy, the dough is not even considered in the production of pizza fritta ; The residual pizza also does not enter the equation. Instead, the chefs create a new small pizza and then complement it with another disc of the dough. After the edges are sealed, this fried pizza may be gently dropped into the oil for a rapid crisis.