So they really do do that and it isn't urban legend? Which kind of pizza do they use? The thick doughy ones with very little topping on them, the medium thickness ones with too much topping, or the proper thin ones?
It's not urban legend, I went to Scotland (I presume this is where Owain is?) and they deep fried everything, even pies. Pizzas are cooked in the conventional way, then sliced into V's, dipped in batter (I kid you not) and deep fried...on one of the spam fritters that we purchased, the batter was peeled away and found to be no less than an inch and half thick, (the batter, not the spam) it was like a slipper. The batter isn't like normal batter neither, it has the consistency of ready mixed polyfilla, so what goes in the size of a chicken nugget, comes out the size of a rottweiler's head.
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