I absolutely adore a thin crust pizza. I love the ultracrisp crunch and the sound it makes when you bite into it. However, making a super-thin pizza at home is often a difficult task. So what do you do if you're in the mood for a homemade, ultracrisp pizza? Why you fry it of course! Mark Bittman has written about a pan-fried pizza — I'm sure it's going to be this year's No-Knead Bread — and I can't wait to try it. Here's more on his technique:
"Take pizza dough and shape it — small disks are best — then fry it in enough olive oil to crisp the bottom. Then flip it.
If the toppings are hot (as, for example, tomato sauce might be) or the quantities small (a bit of grated cheese rather than a pile), all you need to do from this point is drop them on top, then brown the bottom of the second side."
There's a video at the New York Time's website; be sure to check it out and then give the recipe a try it at home. I know I'm going to!
Photo by Evan Sung for The New York Times