The Pizza War: Deep Fried Pizza vs. Classic Margherita

By Vincenzo's Plate · 180 min

Ingredients

Instructions

1. Pour the water into a bowl and dissolve the sea salt in it with your hands.
2. Add 100 g of flour to the water and mix with your hands until dissolved.
3. Add the fresh yeast and break it into the water until it disappears.
4. Gradually add the remaining flour, mixing as you go. When the dough is thick enough to hold together, turn it out onto a floured surface.
5. Knead until soft and elastic, pressing forward and folding back. Cover and rest for 18 hours at room temperature.
6. Divide into 270 g balls, place in a tray, cover and prove for another 4–6 hours.
7. Stretch each ball with your fingertips into a round base with no raised edge, keeping the centre thicker than the rest.
8. Prick the base all over with a fork.
9. Heat oil in a deep fryer or saucepan to 180°C (356°F).
10. Fry the base in the hot oil, moving it gently until golden. Turn it only once, then cook the other side until crisp.
11. Drain on kitchen paper.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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