What’s the best food in the world, and why is it pizza? I kid, but I am an Italian-American professional chef, so quality pizza is something I’m more than a little obsessed with. The only thing that could possibly take away its crown as being the best food ever is something deep-fried…so let me introduce you to “pizza fritta”, or, you guessed it, fried pizza.
Fried Pizza!?
Yep, it’s true—fried pizza is a thing, and it actually originated in Naples. There are two main varieties—pizza fritta and pizza montanara (named after the mountains in Naples).
The former can refer to two things: a deep-fried calzone-type dish, or—my favorite—just pieces of pizza dough that get fried until golden, then sprinkled with salt or sugar and enjoyed. I have memories of eating this in my Italian immigrant grandparents’ kitchen whenever we visited. Their love language was food, and my, would they ply us with it, even after we said we were full. My dad grew up eating his mom’s pizza fritta, too, so now that my grandparents are gone, we reminisce about it together frequently.
Pizza montanara, on the other hand, resembles a traditional pizza in that it is round and topped with sauce, cheese, and various toppings. Because it is cooked in a deep fryer, though, rather than an oven, it’s not something you can find at most pizza spots. When it is on the menu, definitely order it. Not only does it mean you’ve likely found an authentically Italian pizza restaurant, but it’s a unique culinary experience you won’t want to miss.
Where To Find The Best Fried Pizza
I’ve traveled to and studied in Italy, eaten at a multitude of restaurants and pizzerias, and there’s always one that consistently stands out to me in midtown Manhattan: Don Antonio’s. The owner, Giorgia Caporuscio, is one of the most lauded pizzaiolas in the country. Her pizzas—doughs and toppings alone—are fantastic. She uses Caputo OO flour, which is basically Italian flour gold. Her crusts are springy, chewy, and well-seasoned throughout. I tried Don Antonio’s montanara a couple of months back, and it brought me back to those pizza fritta days of my childhood.
My Honest Review Of Don Antonio’s Fried Pizza
I ordered their Montanara Classica and the Montanara Genovese, both of which were perfectly executed. Because the pizzas are deep-fried before finishing in the oven with toppings, they are thicker and sturdier than other Neapolitan-style pizzas. You typically can’t hold a piece of Neapolitan-style pizza in your hand like a NY-style slice, but with these, you can. The pie crust was so pillowy, crisp, and delicate. I still can’t get over how flavorful the dough was on its own!
The Classica is basically a margarita pizza, but with smoked mozzarella, which I quite liked. It rounds out the weight, texture, and flavor of the heavier fried bread. The Genovese was like eating slow-cooked pork stew on top of pizza, sweetened by onions and Pecorino Romano. This really felt like a special occasion pie, and I can’t wait to bring someone here to celebrate.
Next time you venture to NYC, add this to your hot picks list. Reservations are available, or you can walk in and grab a seat!
