Ingredients
- 250g Italian type ‘0’ flour
- 150ml water at room temperature
- 7g fine sea salt
- 2g fresh yeast (crumbled) or 1g dried yeast
For the sauce:
- 500g canned organic chopped tomatoes
- 1 onion
- 5g fine salt
- 1 litre sunflower oil (for frying)
- basil
- pecorino cheese, grated
- fior di latte or mozzarella (optional) to garnish
Directions
Method for the dough:
Put the flour and yeast into the bowl of a stand mixer and start mixing with a paddle beater. Aerate the flour, and gradually add all the water. Always keep the mixer on speed 1 so as not to overheat the dough. Halfway through, add the salt and replace the paddle beater with the dough hook. Continue kneading until the dough comes away from the sides of the bowl. Leave the dough in the bowl covered with a damp cloth in a warm place for at least 30 minutes. Then divide the dough into smaller rounds of at least 70g and wait for them to double in size.
Method for the sauce:
Sauté the onion, add the chopped tomatoes and lightly sear.
Frying:
Heat plenty of oil for frying in a pan with high sides. Put the pizzas into the hot oil (1 at a time) and baste them with the oil constantly, using a spoon, so they puff up. Remove once cooked with a slotted spoon, drain and top with the hot tomato sauce, pecorino cheese and basil. Top each with a cube of fior di latte or mozzarella if wished.
