Not content with his command over Neapolitan-style pizza, Mark Dym, the piehole behind Marco's Coal-Fired Pizzeria, has expanded his repertoire to include deep-fried pizza, filling a deep-fried ...

What we’re frying matters too. That deep-fried pizza at two in the morning is never going to do us any favours. Crucially, deep-frying must be done in moderation and balance is key. Picking up ...

Deep-fried pizza was a staple of my Scottish childhood. Scots have a love for deep-fried things — when I worked in fish-and-chip shops, we battered and deep-fried any chocolate bar you wanted.