Jason Truesdell : Pursuing My Passions

A life in flux. Soon to be immigrant to Japan. Recently migrated this blog from another platform after many years of neglect (about March 6, 2017). Sorry for the styling and functionality potholes; I am working on cleaning things up and making it usable again.

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re: Pizza fritta

Congratulations Jason, very impressive! I didn't actually think one could do the pizza fritta at home, but yours look very much like real ones. Have you tried to make several and reheat them the next day? One can definitely not eat more than one a day!

FXcuisine

re: Pizza fritta

Thank you... I have only made two so far, so I haven't done lots of experimentation. Generally, I don't store fried foods because they lose their charm if reheated, either drying out or losing all semblance of crispness.

However, I think it might be possible to freeze the uncooked pizzas, perhaps, and fry them to order. That might be worth trying if I decide to make these for a party.

jason

Belgian Endive Salad with Robiola Due Latti

After a heavy breakfast and hearty lunch on a very lazy homebound Saturday, I thought it best to keep

re: Pizza fritta

My family have eaten pizza pasties (as we call them) for a long time. We also have fried pizza parties, where we make up a big batch of pizza dough, divid them into hand sized lumps and flatten them, put the dough in hot oil, and let them poof up and go golden brown, take them out then add a topping of tomato and onion sauce and sprikle with parmasan cheese.

I can easily polish off about 10 of these in a night. Great cold for breakfast too.

Lynsey