If you are the type of person who blitzes through the sauce and cheese portion of a pizza to get to the crust, I have good news. Through the power of frying, you can finally make pizza crust the star it deserves to be, rather than an afterthought.
Photo by Toshiyuki IMAI.
Just take your favourite pizza dough (Food52 has a great recipe in the link below), flatten into 0.635cm-thick pieces, and dredge it through a mixture of flour, cornstarch, cayenne and any other spices you desire. Fry in about 2.5cm of 175°C oil until puffy and golden, flip to get the other side, and set on paper towels to drain.
From there, you can dress ’em up however you like. Sprinkle your golden, chewy pucks with fresh herbs and flaky salt, dip them in marinara, or spread on a healthy smear of fresh ricotta. The options are almost endless.