Deep - Fried Pizza Slice Recipe

Prepare dough and divide

Lightly dust your work surface with 1/4 cup of flour. If using 1 lb of pizza dough, gently press it into a rough rectangle about 12 x 8 inches. Using a rolling pin, roll to about 1/4-inch thickness. Trim edges if needed and cut the dough into 6 equal triangular slices (like slicing a pizza). Keep the cut slices separated on a lightly floured tray so they do not stick.

Par-cook cheese (optional step for less leakage)

Mix shredded mozzarella and 1/4 cup grated parmesan in a bowl. If you prefer a more sealed slice, place approximately 2–3 tablespoons of cheese on each dough triangle leaving a 1/2-inch border, fold each triangle in half from point to crust (creating a turnover) and press edges to seal well. Alternatively leave as open slices (traditional slice shape) but expect some cheese oozing during frying—you can press the edges with a fork dipped in flour-water slurry (2 tbs cold water + 1 tbs flour) to help seal. Lightly brush or pinch the crust edge to compact it. Sprinkle a pinch (about 1/8 tsp) of salt over the dough if desired.

Add toppings (if using open slice)

If you left slices open, divide toppings now: sprinkle about 1/3 cup shredded mozzarella across each slice and arrange pepperoni (3–4 slices per slice) if using. Leave a 1/2-inch border at the crust so the batter adheres.

Make batter

In a medium bowl whisk together 0.75 cup flour, 0.25 cup cornstarch, 0.5 tsp baking powder, 0.5 tsp garlic powder, 0.5 tsp dried oregano, 0.25 tsp black pepper, and 0.5 tsp salt. In a separate bowl beat 2 eggs with 1/2 cup milk. Pour wet into dry and whisk gently until just combined into a smooth batter slightly thicker than pancake batter. If batter is too thick, add 1 tablespoon milk at a time to reach coating consistency.

Set up dredge station

Place remaining 1/4 cup flour in a shallow dish for dusting. Have the batter in a second shallow bowl and a wire rack or tray lined with paper towels ready for draining.

Heat oil

Pour about 1.5 cups of neutral oil into a medium pot or deep skillet to a depth of ~1.5 inches (enough to partially submerge slices). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise steadily without browning instantly.

Dust and batter slices

Working one at a time, lightly dust a pizza slice all over with flour (this helps batter adhere). Dip the slice into the batter, allowing excess to drip back into the bowl so you have an even coat. For folded/filled turnovers ensure the seam is well covered with batter. For extra crispness, you can double-dip: once flour -> batter -> quick flour -> batter again.

Fry slices

Carefully lower the battered slice into the hot oil using tongs, placing seam side up if sealed. Fry 2–3 minutes per side until golden brown and cheese is melted (internal temperature and visual: crust golden, cheese may ooze slightly). Avoid overcrowding—fry 2 slices at a time depending on pan size. Adjust heat to maintain oil at ~325–350°F so interior cooks without burning crust.

Drain and finish

Use tongs to transfer fried slices to a wire rack set over a baking sheet or paper towels to drain. Sprinkle immediately with 1–2 tablespoons grated parmesan and chopped fresh basil or parsley if using. Let rest 1–2 minutes; cheese will be very hot inside—allow to cool slightly before cutting or serving.

Cook sauce

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant but not browned. Add the 14 oz crushed tomatoes, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes (optional), 3/4 tsp salt and 1/2 tsp sugar. Stir, bring to a gentle simmer, reduce heat to low and simmer 8–10 minutes to thicken slightly.

Finish sauce

Taste and adjust salt or sugar as needed. Stir in 2 tablespoons chopped fresh basil at the end for freshness. Keep warm until serving. Transfer to a small bowl for dipping alongside the fried pizza slices.