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Things to do in Italy

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Recipe Fried Pizza

250 grams of water, 415 grams of flour 00.15 grams of fine salt, 3 grams of fresh brewer's yeast FOR FILLING: 350 grams of buffalo ricotta, 70 grams of water, 220 grams of fiordilatte, 120 grams of mortadella a thick slices, black pepper and basil as required. To fry peanut oil as required

To prepare fried pizza with mortadella and fiordilatte first let the water run from the tap and when it is fresh take the required dose in the recipe and transfer it to a large bowl. Add the yeast and melt it with your hands. Sift the flour into a bowl, add the salt inside and mix with the back of a wooden spoon. Add almost half of the flour and stir with the spoon until you get a batter. Perform these operations slowly to respect the time taken to absorb the flour. Add the remaining flour to the rain at intervals, in this way the dough will be softer and you will be able to better regulate the amount of add. As soon as you have incorporated all the necessary flour with the wooden spoon, start kneading with your hands inside the bowl, bringing the dough back in and collecting the flour on the inner edges of the bowl. When the container is clean transfer the mixture to the work surface: it will still be raw but it will already have its compactness. Add a thin layer of flour and make folds for 2-3 minutes, adding possibly very little flour. The dough should not be too smooth. Now continue to work by closing the dough in this way: beat it on the top by grasping the dough in half so that it creates a fold and extending it and bringing it forward closes on itself. In this way the gluten mesh will start to form and you will incorporate air into it. Do this about 10 times, no more, otherwise the dough will stick. Compact the loaf, leave the dough on the top and cover it with plastic wrap. Wait 10-15 minutes, after this time you will notice that the dough will have become smooth, silky and more compact. This operation is also known as "bet". Remove the film, place on a little flour, make a central carving to create a strand. Obtain 4 portions of about 170 grams. Pour each portion onto the top, without over-tightening, but seal the vortex that is created on the bottom well. In this way you will get 4 perfectly spherical balls, transfer them to a food box, distancing them by at least 2 cm. Cover with the lid and let it rise for 6-8 hours in a cool place, checking for leavening from time to time. At this point, take care of the filling ingredients. Roughly cut the mortadella. Also cut the fiordilatte first into slices and then into small pieces. Transfer the ricotta into a bowl, add the water 19 and work until the consistency is smooth and creamy. When the dough is well risen, heat the oil, it must reach a temperature of 200 °. Using a well floured stick take a ball of dough, detaching it from the bottom. Place it on the floor and with dry hands start rolling it out, you will have to get a smaller disk than the usual pizza. Place in the center 1/4 of the ricotta, leaving 3 cm clean from the edge. Add a little of fiordilatte, a little bit of mortadella, some grated black pepper and some basil leaves. Close the half-moon pizza, seal the edges well with your fingers, lift it gently, flip it over, press the edge again with your fists and make sure there are no holes. Then lift it to transfer it to the pot with the boiling oil and naturally it will lengthen, then dip it in the hot oil. Use two skimmers, with one keep the pizza immersed and with the other move the oil over. Wait a few moments, turn it upside down and continue cooking until it is golden brown. Drain it, place it on a tray with fried paper and continue with the preparation and cooking of the others. Enjoy the very hot fried pizzas!