The Cheesiest Pizza You’ve Never Heard Of
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- This might be the only no bake homemade pizza, and it's called Pizza Fritta.
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Hungarian here, if anyone wants to try lángos as well, the toppings are a bit different. Sour cream (instead of tomato sauce) and cheese are a must, optionally add garlic or oiled garlic, small pieces of fried bacon or ham, and corn. At least that's how we usually eat it around my region.
I've had it once with Nutella. Is it a crime? Hmmmm *thinking emoji*
@@ChaplainPhantasm in Romania(especially in Transilvania) it is popular
@@valakimas3719 Yes, I know! I'm from that area too, or well...Close enough. I asked because I wanna see the opinion of an actual Hunagrian gentleman :)
@@ChaplainPhantasm in my humble opinion, it fits perfecly with it. And it tastes good. But I wouldn't really consider it Lángos anymore…
I mean, that sounds a little like heaven
To all my Hungarian homies - yes, Lángos is very similar to this, but the Neapolitans have cracked the same code: Just fry some proofed dough and put tasty stuff on top :D
Excactly, good old Langos :D
Well.. yep. But Slovak langoš is a bit better than Hungarian in my opinion. Hungarian has a bit too much crunch. Slovak langoš has that smooth buttery inside and crunchy outside. 😉
no cap, but how does Kečup, garlic, eidam hold up to burrata hmm
@@lalalilolu1 a kečup s česnekem
I see lángos people unite under this comment, so count me in :)
Finally someone talks about lángos. ( As a Hungarian this is one of my favorite foods) It’s worth a “but cheaper”.
Looks amazing
You can't really do a 'but cheaper' version on Lángos, on the countryside you can still get a garlic Lángos for around 350 forint which is less than 1 $. Yes, doing it at home, making an enriched yeast dough, frying it and topping it with garlic oil, sour cream & cheese might be a few cents cheaper but not worth the effort and the whole apartment being in a cloud of frying oil when you can get it that cheap.
You COULD do a 'but better', fancier version though 😇
just wanted to say in my country czech we calll it langos xddd ketchup cheese garlic fried goodness
I'm german, but my parents had it on holiday and we're having it all the time since.
So sorry man
As a Hungarian living in Australia, I haven’t had Lángos in so long. This video makes me miss it even more, especially on Easter Sunday
Nice work! The classic "Pizza fritta" here in Naples is the stuffed one but inside it has ricotta (a lot), mozzarella, pepper, some tomatoes (not the sauce though) and diced "cicoli", which is similar to guanciale but is obtained from pork fat. You should try it out, it's delicious!
Yes i agree as someone who visits naples every chance i get :D i am just happy to finally see someone talking about pizza fritta as it should be way more popular abroad. Yall need to start some pizza fritta restaurants in the states
I was given a small "fried pizza" as part of an antipasto this past July in Napoli (Naples). It sucks. It's a trend. It's garbage. Just saying.
@@cjay2 was it stuffed or just a piece of fried dough? Anyway, just because you had one that was bad it doesn't mean they are all bad. I suggest you give it another try next time you find yourself in Naples, if you still don't like it means it's not for you😄
@@francescolongobardi8291, ci saranno sempre quei turisti che cadono nelle trappole: pagano 50 euro, mangiano da schifo e poi raccontano in giro che il cibo in Italia é terribile. Ne ho visti a bizzeffe e purtroppo è colpa nostra che permettiamo a certi ristoranti di rappresentare l'Italia.
Is it very different than a calzone? I need to go back to Naples as I did not eat all of the food there. I miss Italy.
OMG!! Pizza #2 is what I ate all the time growing up in South Jersey, but it was called a panzerotti. They were larger and filled with different meats but made the same way! Brings back great childhood memories!
i was just thinking the same 😂
Italian here: yes it's basically a panzerotto with another meat in there, usually there's tomato sauce, mozzarella and prosciutto cotto (ham)
Lángos is sometimes made with an enriched yeast dough, so e.g. with milk instead of water. Fried and then topped with garlic oil, sour cream & grated cheese :)
tej helyett kefirrel sem rossz :D
I had one when I was a kid thinking I'd just bought a sweet fried dough because it had what it looked like sugar on top. Imagine my face when I tasted the garlic oil.
The second dish reminds me of a fried calzone. There's a famous pizza place in Botucatu/Brazil that serves this. Its AMAZING! I can't believe that its not more popular in BRazil, given how much we love pizza and like to experimente with toppings and filled borders.
Well it’s pizza fritta, the first one is called montanara. The calzone is baked
Reminds me of Frybread in Native American cooking. I work on a Native American Reservation and the members of the community make us Frybread all the time. Its very good!
That "cheese pull" looked like all the cheese came out instead of actually pulling, looks great but dont mistake a cheese pull for a cheese heave (all the cheese being pulled out one side)
ooph I wanted to attend the funeral
Bro, that was the Mortadella
It was the mortadella, but it still didn't get fried long enough.
LOL came in to say the same thing. @Joshua Weissman official cheese pull fail.
Thanks friend. Didn't have to scroll far to find someone who saw it too😅
Nothing like waking up to delicious looking pizza recipes for breakfast 🤤
The dough from the first pizza is a typical breakfast in Bulgaria that is eaten like that or garnished with white Bulgarian cheese/some kind of jam (or both). It's also known as "mekitsa"
They both look delicious, but that cheese pull fail was funny. Never change Josh!
Josh - “Pizza you’ve never heard of.”
Me - “That’s a fucking calzone.”
The 1st one is really "Langos".
The filled one is "Pizza Calzone (Neapolitana)". Besides (of course) in Italy, it's soled in Hannover (Germany) for min. 30 years at every corner. But it's nice, you showed it to the world. Too sad, it is not soled everywhere, so I made it by myself for about 25 Years.
I appreciate the brevity of these videos, not too much of a commitment and the content is the payoff.
Fake
This is a Navajo Taco turned into a pizza! Kind of brilliant. As always.
The crunch 😮💨🥵🥵 I gotta make this
Josh you're the man, the second one is a panzerotto here in Italy.
Love you bro.
Thanks for the shout out, Josh. Lángos is a work of art.
Hey they also have this in Puglia, Italy: Panzerotto! I tried it, but it was too much for me haha. Still delicious though!!
yknow josh have been doing this so goddamn much he absolutely speeds through the ingredients and steps
Hey Josh , I love your videos, I think i haven't missed any of them for 2 years, also I'm French and I would like to let you know that the "bouquet" made from oregano and tyme in France we call it a "bouquet garni " and not a "bouquet de garni"
Thanks for what you've done there so far
The shape of the first one reminds me, could you do Indian Tacos at some point? I used to live on various reservations, and they would get-at least what my family called-"frybread", and put cheese, beans, lettuce, tomato, and ground beef. It was very thick, but wonderful.
as someone from central europe (Czech republic), i can say that i enjoy Lángos (even tho its called Langoš here) and i would cetrainly enjoy Pizza Fritta.
Hi Josh, i was wondering if you could do more videos related to that vídeo you done in the past about college students meal suggestions with what they tend to have in the fridge. Love your videos and keep going
Looks like a panzerotti
Cheers from San Diego California 🇺🇸
In India we call the pizza base of the 1st pizza as Bhatura. It's a famous Indian breakfast, lunch, dinner. I mean you can have it anytime. Commonly served with chickpeas
Every Native American, Hungarians, and most southern Italians already know this one. Well done.
Yeah, I was gonna say, that's frybread where I'm from.
I came to look for my fellow natives to comment this is what we call frybread or popovers❤️❤️
That's definitely frybread where I'm from too
What about slovaks ☹️
Apparently Slovacs , too. I think it would be great for everybody with a traditional recipe of the fry bread kind to add the country of origin, name and history of the dish, serving style, occasion of serving, and recipe to the comments. Then Joshua shall make a fry bread around the world series.
Would love to see you make NDN/Indian/Navajo tacos! It’s a taco on top of fry bread/scone (said like scon) that looks v similar to the fried dough you make here
That looks amazing ! 😊
You know what that fried pizza is actually called " BATHURA" in India....recepie is same,we also fry it like this and then it looks just like that , ofcourse ...but you used it as pizza base and we eat it with chickpeas gravy....😀✌️
I haven’t seen your videos in a WHILE but im so glad to see your still using the b roll and your whole style of videos has still been preserved that’s a W
My husband lived in St. Andrews, Scotland and there was a chippie that did deep fried pizza. It was pretty much a frozen pizza, folded in half, dunked in fish batter and fried.
sounds almost the same as the original. Thanks for your contribution to the topic
That sounds like Scotland, just deep-fry everything lol.
the 2nd type is by far the greatest pizza invention ever made its so good
I actually had something similar to the first one at a restaurant in Weehawken, NJ. Don’t remember what it was called, but was genuinely the most creative thing I had ever eaten.
Was it called, by chance, montanara?
I’m from Jersey and now I have to find this restaurant 😭
it was probably a panzerotti
@@jiraffe3790 I was just about to comment this. One of the only things I miss about living in jersey is the panzarottis
@@bobnorwood568 if you're close to Canada we have em all over the country.
Without the pizza toppings the first fried dough looks exactly like a galician "oreja". We use to eat these with powered sugar on top though, is a really nice dessert but this looks amaaaaazing too👌
Funnily enough, another Josh covered this awhile back when doing regional pizzas, Mythical Chef Josh.
He even did the palm heel strike on the garlic
People would always call me crazy when I told them pizza should be fried and now at me I told you so
"are we making some sort of calzone? absolutely not"
=continues to make a calzone=
Like 20 yrs ago, I was in Pittsburgh, Pa when I got the 2nd pizza you made. It's an "inside- out or in & out pizza" I love them. Better than a Calzone.
When I was growing up, we did this as something called "pizza fritte." (Not the stuffed one, the first one) we would either put cheese and sauce like this, OR we would sprinkle with powdered sugar. Heck my Grandmother used to buy pizza dough specifically for this!
All with roots in small Italian American communities should know the magic of the pizza fritte
Pizza #2 is called Florida style inside out where I’m from (Philadelphia)
Also, plz try fried pizza dough with powdered sugar, it’s a huge hit at the Italian festivals near me and it’s delish
Just to be clear: the cheesiest pizza you've never heard of is the Georgian "Khachapuri" and it's f*ing delicious!
Yes! It is freaking amazing
Yes! Georgian here concurs !
No, a Khachapuri is not deep fried, it has an egg, and is half open, like a cheese canoe.
I love that stuff but it has nothing to do with pizza
My country already has this simple fried dough thing. We just usually eat it with jam, but it works great with salty toppings as well since it's so plain and neutral in flavour.
The closed pizza reminds me of Brazilian ‘pasteis’ (singular: ‘pastel’), basically fried dough with some kind of savory filling. There’s also sweet pasteis but usually they have meat and/or cheese. I’m not really sure what you would call them in English, probably fried pastry or something.
parece demais fogazza, a massa de pastel vai cachaça e não usa açúcar
@@manubuffo4784 Isso sem falar que a massa de pastel é mais fina e crocante
Tava falando mais de aparência e função. Claro que é diferente, mas vc comeria o mesmo jeito
Pizza can absolutely always get better. Any food can, isn't that why we're here!? love the content
I love pizza fritta and lángos, both are so tasty ❤️
You cook so much Italian food that I’m surprised you didn’t do a series in Italy yet.
Where i am from - Macedonia - we call this type of fried dough "Mekica". It can be eaten with Ajvar, with cheese, on its own, however you want it. There is a recipe to make the dough with yogurt, look these up on the internet and don't be afraid to try making it's very simple.
Used to work in an Italina restaurant and I would make deep fried calzones as a treat to myself. Thanks for bringing me back to a happy place!!
Love your book and videos. Thanks for all the inspiration.
Fake
The second dish is what many Italians call "Panzerotti". It's absolutely delicious. I like them so much more than oven baked calzones.
Wait, why no immersion blend the rind into the sauce? I've done that for a ragu lasagna and they practically licked the Pyrex dish clean after.
I come from the south of Italy and the fried calzone was the typical pizza meal when I was kid and a teenager. It Was a must to get every weekend from the pizza shop
The second version is called Panzerotti btw
pizza 2 is a panzerotto and its the only thing i buy when I go to my dads hometown in Bari. Literally the best thing ever
First calzone I had in Italy was at Rossopomodoro in Venice and it was fried. I had no idea that was a option and it was so delicious!
That would make it a panzerotto then AFAIK
The second one is similar to a southern Italian panzarotto! Like a calzone but with the sauce in the middle
You've never been to a Pow-Wow. You made Frybread and added pizza toppings to it.Looks delicious.
You should totally make a series (would involve some research) where you make different dishes from different countries but try to improve on it while keeping it traditional. Could be some really cool new recipes for a lot of people to try.
We have something local like the deep fried calzone. Its called a Ponzarotta around here. Its just like that but imagine like 3x as much cheese and a bit larger
That looks so damn good. Guess I know what's fer dinner!!! 😋
How was it?
@@OurCumrade it was frigin AMAZING! I made a calzone for the hubby and a strombolie for me. I liked it fried without the sauce...but that's just personal preference.
I'll never bake them again. 😋
2:21 Lets go! He mentioned our Lángos! Im pretty happy Papa didnt forget about us!
Love it Josh man the pizza looks amazing
Pizza fritta is a neapolitan classic, it's one of the best (and cheapest street food around here), the first version is called "montanara" the second one is the classic Pizza fritta, usually made with sauce ,pepper, and cicoli,
Even though this is a Hungarian dish, everything deep fried makes me think: A M E R I C A
Edit:It’s Italian, I’m sorry
there's a difference between lángos and pizza fritta mate. but yeah super american sounding cuz of the deep friededness.
most notably though it sounds like the popular opinion is pizza fritta started being made around right after world war ii and hungary didn't start making the fried version of lángos until the 1950s - the original lángos wasn't fried, just baked at a high heat until some genius was like "yo let's fry this instead"
but also also completely different toppings, tomato based sauce vs either no sauce or minced garlic or sour cream on the lángos
it's an italian dish, furry
@@alverygrissom2544 Sheesh, even if I am a furry, you don’t have to rub it in. Mistakes are mistakes.
@@TheOfficalMiki i do have to rub it in
@@alverygrissom2544 If you cannot appreciate the good furries who did nothing to you, then you can leave. Just because some are bad does not mean all of them are.
As I can see I'm not the only one who instantly jumped to Lángos, cause that definetly is a hearty Lángos. Man I want one with Garlic and Chili now :D
Hi I love your Videos
Try and make the dough with homemade kefir instead of water and your dough will be on the next level. In Hungary there is a "fridge lángos dough" variety, that you can keep in the fridge for up to a week and fry some every single day, whenever you like it. It is made with kefir, fermented milk. I know you like fermented food. It is super delicious. Once you mix it, put olive oil on top, place the dough in the fridge, leave it for 3-4 hours to rise slowly and after it is ready to use. Or the next day, or the day after, for up to a week. If you are fancy for something sweet, just top it with homemade strawberry jam and cream. Yummm. You can fill it with sweet filling as well, when you fold it. I know, it's all about sweets now 😂 Enjoy. We love your videos, greetings from Scotland.
I love the fact that you acknowledged lángos, btw you should make gulyás or Hortobágyi on the channel!
I had these all the time as a kid in South Jersey. The place called the fried pizza "Pizza Montanara" and for the fried calzone we call "Panzerotti". Guy who owned the store was from Naples and said they were his childhood favorite.
I’m so glad you know Langos !! This makes me so happy
Omg I think I'm in the matrix. I was researching fried pizza recipes yesterday. Today Josh uploads this video 👀
Your funny cooking videos prevent me from getting cook books which makes me very happy because reading is boring
Sure thing! I love prizes
Update: I didn’t get a prize
Langoš is a popular fast food item on fairs and festivals in Czechia 🙂 But we eat it glazed with garlic, ketchup and Tatar sauce, and lots of shredded cheese.
The second one we call Panzerotto
Great video as always
got your cookbook I love it really good cookbook 10/10
I live in Greece and I am scared if the Italians are gonna march in my house for watching this
Yoooooooooooo!!!!!!!! We're back in the cabinet for the intros! Let's goooooo!!!!!
i grew up eating panzarotti, i love them so much
Pizza Fritta is a very common fair/carnival food up at fairs in Connecticut. A lot of the fairs are more Italian based, so they'll serve pastas and such. It's usually just fried dough with sauce and parmesan at the fairs. Some also make dessert versions. Actually just had this at a fair over labor day weekend!
The crust is similar to Navajo fry bread. You can poke a small hole in the middle and it lets the oil through to cook the middle better. That's what they do.
3:49
"In this moment.....
You cannot say what wrong or right~! "
It’s not hard to fool me
'Cause I'm addicted to your good lies, yeah
Please make ALL DRESSED POTATO CHIPS!!! I have a craving since Ruffles took my new favorite flavor back to Canada! 😫
Josh I would love to see you on the Food Network. I know you'd kill it on thoses challenges like Tripple G, Chopped, and Beat Bobby!❤️🙌🏽
I can't wait to try making this!! Yummm😋
I’m going to make this for sure.
In Scotland we have a pizza crunch which is basically just battered and fried frozen pizza. It's awful but it DOES soak up the booze.
a local pizza store sells these too but I never even thought about buying one because it sounded so bad and now i really wanna try
the second one in south italy it's called "panzerotto" and it is also with ham n' chees, or other versions with ragù.
follow the faith
Panzerotto is love
Panzerotto is life
Now I have to make deep fried pizza "ravioli" for a family meal for the work homies.
As always thanks for inspiring josh
Romania Hungary.. everybody around RO eats this .. it cheap it cheesy ( we use goat or other white chesse and some green the one that's salty idk don't jump on me or just simply put Nutella while it warm.. or really anything sweet and liquidy)
It crispy it sweet it sour it whatever you put in it.
We all love it ... It quick easy and tasty
I grew up with these. Lived in Italy when I was young. Called them a fratelli
In Mexico we call the first thing you did a "buñuelo" only without the pizza ingredients, just ad sugar and some cinnamon to make it a buñuelo
So I currently live in Scotland and something you can buy at most chippies here is a Pizza Crunch. Which is a deep fried pizza. But its basically the saddest margarita pizza covered in batter and deep fried. It tastes of oil and regret. But these look a lot nicer!!
I had this in Italy, absolutely delicious stuff.
I feel like Josh was running late for a doctors appointment and wanted to see how fast he could film this beforehand 😂
Almost Neapoiltan here and Pizza fritta is as traditional as it gets in Neaples (it was a thing way before Margerita and all other modern oven Pizzas), the traditional and best filling for Pizza fritta are Scamorza (the OG low moisture aged mozzarella), Ricotta and cicoli (essentially pork cracklings).
Try it once and you will be addicted.
You had me at "It's like a giant Totino's pizza roll"
I don't know if you've made Margarine yet homemade and elevated it as well, but I have seen your homemade Butter. I would love to see Margarine in a respective video as well! You're doing great work and absolutely crushing the food industry!
To elevate margarine you throw it in the garbage where it belongs and use butter like you should have all along.
Not food, margarine is just not food. Plastic maybe, but not food.
The second one looks like a fried quesadilla, but pizza style
I like to watch this guys videos before ordering from my local pizzeria