Deep fried pizza is the hot new trend, but also try your pizza hot from the skillet! Try our 5 deep-dish recipes like the Chicken Pot Pizza pictured above!
Dinner in a Flash: 3 Store-Bought Pizza Doughs
PIZZA…PRESTO!
Making your own dough is great, but not if it delays dinner. Use our three store-bought picks for pie on the fly!
THIN: Mama Mary’s Thin & Crispy Pizza Crusts
These thin crusts with a brick-oven flavor stayed crisp even when we piled on the toppings. ($4.99 for 2 crusts)
THICKER: Schwan’s Starter Crust
This reminded us of a slice straight from a pizza parlor, with a crunchy, sweet-earthy taste. ($7.24 for 2 crusts)
THICKEST: Boboli Original Pizza Crust
After just 10 minutes in the oven, this crust got puffy and deliciously chewy—without being too doughy. ($4.59 for 1 crust)
—Lambeth Hochwald
From the September 2012: Italian Issue of Every Day with Rachael Ray
Trend Alert: Deep-Fry That Pizza!
The latest “it” pizza—called the montanara—is hitting pizza joints across the country. Derived from a Neapolitan recipe, the pie stars soft, fluffy dough that’s briefly oil-fried before being topped with relatively minimal sauce and cheese and a few leaves of basil, then finished in the oven. The result is a crust that’s chewy, light, oh-so-slightly crunchy—and more or less impossible to resist.
—Christine Richmond
From the September 2012 “Italian Issue” of Every Day with Rachael Ray
