Fried Neopolitan Pizzas
A delicious twist on traditional Neapolitan pizza featuring individual-sized fried pizza dough topped with homemade tomato sauce, fresh mozzarella, Parmigiano-Reggiano, and fresh basil. These crispy, golden pizzas are served fresh and hot, meant to be folded and eaten immediately.
Ingredients
- •1 package active dry yeast
- •½ cup warm water
- •1 teaspoon salt
- •1½ cups unbleached all-purpose flour
- •5 cups olive oil
- •¼ cup olive oil
- •5 cloves garlic
- •2 lb plum tomatoes
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •6 oz fresh mozzarella
- •1 oz Parmigiano-Reggiano
- •2 tablespoons fresh basil
- •1 piece deep-fat thermometer
Cooking Instructions
- 1.
Stir together yeast and water in a measuring cup and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
5 min
- 2.
Stir together salt and 1 cup flour in a large bowl, then add yeast mixture and 1 tablespoon olive oil and stir until smooth. Stir in just enough remaining flour (1/4 to 1/2 cup) for dough to come away from side of bowl.
5 min
- 3.
Turn out dough onto a lightly floured surface and knead, sprinkling with just enough flour to keep dough from sticking, until smooth, soft, and elastic, 8 to 10 minutes. Dust dough all over with flour and put in a bowl. Cover bowl with a kitchen towel or plastic wrap and let dough rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2 hours.
120 min
- 4.
Heat oil (1/4 cup) in a 12-inch heavy skillet over moderately low heat until hot, then cook crushed garlic, stirring, until pale golden, about 1 minute. Add tomatoes and increase heat to moderately high, then cook, stirring occasionally, until sauce is thickened, 12 to 15 minutes. Stir in salt and pepper and transfer to a bowl. Discard crushed garlic if desired.
15 min
- 5.
Put cheeses, basil, and minced garlic in separate bowls and keep, covered, at room temperature until ready to use.
2 min
- 6.
Heat 1 inch oil in a deep 12- to 13-inch heavy skillet over moderate heat until it registers 350°F on thermometer.
10 min
- 7.
While oil heats, divide dough into 8 portions and stretch each portion with floured hands, pressing on work surface, to form 4-inch rounds (don't worry if they are irregularly shaped).
10 min
- 8.
Fry rounds 2 at a time, turning over once with tongs, until golden, 2 to 3 minutes per batch, and transfer to a paper-towel-lined platter to drain. (Return oil to 350°F between batches.)
20 min
- 9.
Spread each fried dough round with some sauce and sprinkle with toppings. Pizza should be eaten immediately, folded in half.
5 min