How to prepare a great Fried Pizza

By GialloZafferano · 180 min

Ingredients

Instructions

1. Let tap water run until cool, then measure the amount the recipe needs into a large bowl. Add the brewer's yeast and dissolve it with your hands.
2. Sift the flour into a bowl and add the salt, stirring with the back of a wooden spoon. Add about half the flour and stir until a batter forms. Work slowly so the flour absorbs the water.
3. Add the remaining flour gradually while stirring with the wooden spoon, adjusting as needed. Once all the flour is incorporated, knead inside the bowl with your hands until the bowl is clean.
4. Move the dough to the work surface, add a tiny amount of flour and fold for 2 to 3 minutes; the dough should not be too smooth. Then knead by stretching and folding it over itself, repeating about 10 times. Do not over-knead, or the dough will be tough.
5. Shape the dough into a loaf, cover with plastic wrap and rest for 10 to 15 minutes until smooth and compact.
6. Cut the dough into 4 portions of about 5 oz (170 g) each. Turn each portion on the surface, tucking the bottom edges under without pinching too hard, to make round balls.
7. Place the balls in a food container at least 1 inch (2 cm) apart, cover and leave to rise for 6 to 8 hours in a cool place, checking from time to time.
8. Coarsely chop the mortadella. Slice the fior di latte, then cut into small pieces.
9. Stir water into the ricotta until smooth and creamy.
10. When the dough has risen, heat the oil to 400°F (200°C). Using a well-floured spatula, lift a dough ball and place it on the work surface. Flatten it with dry hands into a disc smaller than a usual pizza.
11. Place a quarter of the ricotta in the middle, leaving a 1 1/4-inch (3 cm) border. Add a little fior di latte, a little mortadella, freshly ground black pepper and basil leaves.
12. Fold the disc into a half circle and press the edges with your fingers to seal. Lift, turn it upside down and check all edges are sealed. Place it gently in the hot oil.
13. Using two skimmers, hold the pizza with one and spoon oil over the top with the other. After a few moments, turn it and fry until golden brown.
14. Drain, place on a tray lined with paper towels, and repeat with the remaining pizzas.

Summarized from GialloZafferano's video. Watch it for the details.

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CheeseMozzarella cheeseRicotta cheeseMortadella