Gordon Ramsay’s Deep Fried Pizza Was the Ridiculous Joy I Needed This Week

I was in a feral little mood—no other way to say it. I’d had a long day, hadn’t eaten anything green in 48 hours, and decided the only cure was dough dunked in hot oil and covered in cheese. That or rage yoga. I chose pizza.

What Gordon Ramsay Would Do

Gordon takes pizza and turns it into a crispy golden Frankenstein of indulgence. You start with a long-fermented dough (because flavor), toss it in bubbling oil (because chaos), then finish it under the broiler with fresh tomato sauce, gooey mozzarella, and basil for just enough class to not feel like a total gremlin.

He makes it look controlled. Like it’s just another Tuesday.
Me? I looked like I was fighting demons with a ladle.

What I Changed (And Why)

• Used regular mozzarella. Because I wasn’t going on a buffalo hunt at 7 p.m.
• Didn’t wait the full 16-hour rise. Gave it 8. Did the dough taste perfect? No. But did it fry like a dream? YES.
• Added garlic to the tomato sauce. Because I needed emotional intensity.
• Forgot to poke holes in the dough once. It puffed into a ravioli balloon. I screamed. Then I laughed. Then I ate it anyway.

How It Turned Out

CRUNCHY. CHEESY. UTTERLY UNNECESSARY.
Which is exactly what I wanted.

The fried dough gets this insane texture—light and crispy but still tender inside. The sauce sinks into all the little air bubbles, the cheese melts into puddles, and the olive oil? She glistens like a Mediterranean runway.

Every bite was rich, messy, and defiant. Like pizza that skipped therapy and went straight for a shot of tequila.

So, Was It Worth It?

Oh absolutely. Would I make it every week? Not unless I want to die happy and prematurely.

But as a once-in-a-while “the world is too much and I need a pizza hug” kind of moment? This one hits harder than anything from the freezer aisle. It’s indulgent, ridiculous, and weirdly empowering.

How to Make Gordon Ramsay’s Deep Fried Pizza (When You’re Craving Chaos)

This isn’t your casual Friday night pizza. This is your I NEED CRUNCHY COMFORT AND ZERO RULES pizza. Bring the oil. Bring the drama.

Smart Tips

• Let the dough ferment as long as you can. It matters for flavor, but don’t let it stop you.
• Oil at 350°F or bust. Any hotter and you’ve got pizza fireworks. Any cooler and you’ve got soggy sadness.
• Poke holes in the dough. Or it will puff up like it’s trying to escape the pan.
• Use a slotted spoon and a prayer. This is not a calm cooking process.
• Broil fast and watch like a hawk. The cheese melts in seconds. Blink and it’s ash.

FAQs

Can I skip the frying?
Technically? Sure. But why would you? It’s called DEEP. FRIED. PIZZA.

What if I don’t have a broiler?
Use the hottest oven setting and get that cheese bubbly. Watch it closely.

Can I use store-bought dough?
Yes, but it won’t be quite as airy. Still tasty though. No judgment here.