The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mark Bittman's Fried Pizza

Trishinomaha's picture
Trishinomaha

Mark Bittman's Fried Pizza

Mark Bittman of the "famous" Sullivan bakery no knead bread had recipe last week in the NYT for fried pizza. Husband and I tried it last night and it's pretty darn good! Things we learned: When flipping after the bottom has browned, let the 2nd side brown nicely before adding toppings, go light on toppings -we probably used a little too much sauce. The sauteed fresh mushrooms and onions were a good choice of topping. We also ued the whole milk mozzarella and sliced it too thick. Thinner slices would have been better. We did end up sliding it out of the fry pan and onto a hot stone under the broiler for a few minutes to melt the cheese and brown it a bit. All in all, quite a tasty recipe - we will definately try it again! Here's the link to the NYT article:

http://www.nytimes.com/2007/11/07/dining/07mini.html

Enjoy!

Trish

Susan's picture
Susan

What a procrastinator I am!  I finally made this pizza last night.  It was superb, but I don't have a photo for you because it was gobbled up so fast.  Mine was much prettier than the one in the photo accompanying the article, if I do say so myself!


So if you're a pizza fan, give this one a try.  It could easily be a weekly dish for me.


A very belated thanks to you, Trish.


Susan from San Diego


Edited P.S.  Here's a photo of tonight's version--


xaipete's picture
xaipete

It looks delicious. Why is it that I never get tired of eating and looking at other people's pizzas?


--Pamela

SourdoLady's picture
SourdoLady

Sylvia and Susan, your pizzas both look way better than Bittman's does! I'm not so sure I'd care for the version with the lid on. I like my cheese brown and a bit chewy, so I'd go for the broiler method. Gonna have to try this!

SylviaH's picture
SylviaH

Hi SourdoLady, thank you and enjoy you new pizza adventure!


Sylvia

SylviaH's picture
SylviaH

Susan, that's a real pretty pizza...you made it the right way!  These are so easy and fun to make...I just love the idea of not heating up the oven.  I love a good oven pizza or wfo pizza...but these get 5 stars for taste and convenience!


Sylvia

SylviaH's picture
SylviaH

Trish,  That pizza has got to be great tasting..I love that it's fried in Olive Oil!  It sure would be easy to pop a dough out of the freezer and make this one without heating oven up.  Looks like it would make a nice appetizer or meal.

SylviaH's picture
SylviaH

Hey this wasn't bad..considering I was so hungry for something quick..I just read the post!  I didn't view the instrunctions or video till after it was made...it was still good!  But here's what I did..being the hungry person I was and trying to get something fast while doing chores..


I took one thawed pizza dough out of the refrigerator..that was taken out of the freezer yesterday..with a single serving zip lock bag of my pizza tomato topping, I had just enough mixed italian pre-shredded cheeses left in the bag for one pizza, I also added some grated romano..that was it.


I put olive oil...non-virgin in my very large iron pan..heated it and shaped my dough right away without warming it, formed it into a disk about as large as the pan would hold and slid it in off my pizza paddle.  This is were I went wrong.  I fried the pizza, on one side only, when browned and puffy I topped with the sauce and cheeses.  Pulled it out onto a parchment lined metal pizza pan with the kind with holes in it and placed it under the broiler till the cheese just started to brown..removed and sliced it...Hey, it was pretty dawn good and smelled great and was nice and crispy.


After eating a slice and not feeling so ravished...I viewed MB tape..I should have flipped the pizza over and could have placed a lid on it while still in the pan.


I think placing it under the broiler works nicely too.  It's great not having to heat up the oven!


Here's what I got..Fried Pizza in a real hurry!  It was very good but I will follow the directions for flipping the dough next time and also placing a lid over the pan for a few minutes...that way no broiler unless you choose to melt the toppings a little more.


 


 






Sylvia


 


 

xaipete's picture
xaipete

Looks good, Sylvia. I'm always in the mood for a quick fix. Yummy.


(I posted this in the wrong place--should have gone after Sylvia's post.)


--Pamela

SylviaH's picture
SylviaH

Hi Pamela,  these are such a kick to make...!


Sylvia