Crispy Deep Fried Pizza Recipes

LIFE-CHANGING CRISPY FRIED PIZZAS

Steps:

• Make the pizza dough according to package directions. Let the dough rise (for DeLallo pizza dough, the rise time is 45 minutes).
• Divide the pizza dough into 6 sections. Roll each into a ball and flatten into a pizza shape (mine were about 6-8 inches in diameter and about 1/2 inch thick around the outside).
• Heat a large cast iron skillet with oil (about 1 inch deep). Turn the heat to medium/low. Test the oil by dropping a speck of water in it - when it sizzles or bubbles, then the oil is ready.
• Working one at a time, gently place the pizzas into the oil and fry for 30 seconds to 1 minute until light golden brown. Flip with tongs and repeat on the other side. Transfer to a paper towel lined pan to cool.
• Preheat the oven to 450 degrees. Spread each pizza with sauce, cheese, and any other toppings you want. Bake for 5-10 minutes or until the cheese is melted. Top with fresh basil, pesto, or anything else you want and serve warm. And then enjoy those puffy, crispy, personal-pan-sized bites of pizza crust! YUMMMMM.

CRISPY DEEP-FRIED PORK BELLY RECIPE

Steps:

• Cut the pork belly into 1x6-inch strips.
• Heat a pot of water until boiling, then add salt and vinegar.
• Add the pork belly and boil it for 10 minutes.
• Remove and drain the water well.
• Heat oil to 284 degrees F in a deep-fryer or large wok.
• Fry the meat for about 8 to 10 minutes until lightly browned.
• Remove and drain.
• Raise the heat in the oil to 338 degrees F.
• Add the partially fried pieces of meat.
• Fry for about 2 to 3 minutes until crispy brown.
• Let cool completely before cutting.
• Serve and enjoy.

CRISPY DEEP-FRIED PIZZA

Steps:

• Preheat the oil to 365 degrees F. A deep-fryer is best, but if using a stove top method, fill a cast iron Dutch oven or heavy chicken fryer with oil about 4 inches deep.
• Roll dough out and cut it in half. Stir the oregano and basil into the pizza sauce. Slice the pepperoni. Spread half of the pizza sauce on half of each side, of the dough, add the cheese and pepperoni, distributing evenly. Apply a thin line of the water to the edge of the dough and fold each over onto itself and press to seal.
• Check the oil temperature and carefully add the pizza pockets. Cook for 2 minutes, turn over and cook for 1 minute more. Remove to a paper towel lined plate. Transfer the pizza to serving plates and garnish with remaining pizza sauce, Parmesan and fresh basil leaves.
• Combine all the dry ingredients in bowl of food processor or stand mixer. Or if by hand, combine in a medium bowl. Add the warm water to small glass bowl. Sprinkle the yeast over and let it sit for 10 to 15 minutes. Add oil and yeast mixture to dry ingredients and depending on method using, combine until a dough ball forms. For food processor, pulse on dough setting until dough is smooth and elastic. For stand mixer, slow speed until dough is smooth and elastic. For hand method, knead on lightly floured surface until smooth and elastic. Form the dough into a ball. Lightly oil a large bowl, add the dough ball to it, cover tightly with plastic wrap or a well-floured tea towel, and set in a warm place or a 100 degree F oven until doubled, about 1 hour.
• Punch down, and let rest for 5 minutes. Divide the dough in half for 2 large pizzas or into 4 equal pieces for calzones or small individual pizzas. Roll the dough into 1/4-inch thick rounds. Cooks Note: Can be made ahead and also freezes well.