Deep Fried Pizza

Name: Deep Fried Pizza
Prep time: 1 d
Cook time: 1 d
Total time: 1 d
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon 0.2 ounces (about active dry yeast; 1 Handful fresh basil leaves; 454 grams (about 3 cups plus 2 tablespoons) bread flour, plus more for dusting; 397 grams whole peeled Italian tomatoes packed in juice; 2 teaspoons 0.3 ounces (about kosher salt, plus extra for assembly; 4 Tbsps extra-virgin olive oil; 2 liters vegetable, canola, or peanut oil; 340 grams buffalo mozzarella or fresh cows milk mozzarella, at room temperature (see note above); 312 grams (1 1/4 cups plus 2 tablespoons) water

Deep Fried Pizza might be just the Mediterranean recipe you are searching for. One portion of this dish contains around 35g of protein, 509g of fat, and a total of 5013 calories. This recipe serves 4. Head to the store and pick up kosher salt, olive oil, water, and a few other things to make it today. To use up the bread flour you could follow this main course with the Coconut Banana Bread as a dessert. It works well as an expensive main course. It is a good option if you're following a vegetarian diet.

Instructions

Combine flour, salt, and yeast in a large bowl.

Ingredients you will need

All Purpose Flour

Yeast

Salt

Equipment you will use

Bowl

Whisk until homogenous.

Equipment you will use

Whisk

Add water and stir with hands until dough comes together and no dry flour remains. Knead lightly for about 30 seconds, then cover bowl tightly with plastic wrap and let sit at room temperature for 8 to 16 hours.

Ingredients you will need

Dough

All Purpose Flour

Water

Wrap

Equipment you will use

Plastic Wrap

Bowl

Turn dough out onto lightly floured board and using floured hands, divide into four pieces. Form each piece into a ball and place on floured board, leaving a few inches of space between each ball. Cover with plastic wrap or with a moist, clean dish towel.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Kitchen Towels

Let rise for two hours.

Meanwhile, roughly blend tomatoes in a food processor, blender, with a hand blender, or by hand. Season to taste with salt. Roughly tear mozzarella into 1/2- to 1-inch chunks and squeeze out excess whey.

Ingredients you will need

Mozzarella

Tomato

Salt

Equipment you will use

Food Processor

Immersion Blender

Blender

When dough has risen, preheat broiler to high heat with the rack set about 6 inches below the broiler element.

Ingredients you will need

Dough

Equipment you will use

Broiler

Place a 10-inch cast iron or stainless steel skillet under the broiler.

Equipment you will use

Broiler

Frying Pan

Add oil to a wide wok or Dutch oven and heat over high heat to 350°F, as registered on an instant-read or deep-fry thermometer. Adjust flame to maintain this temperature.

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Thermometer

Dutch Oven

Wok

On a lightly floured bowl, stretch or roll one dough ball into a disk about 10-inches in diameter. Using your fingertips, make a dozen to 18 small holes in the stretched dough, leaving the outer 1-inch intact.

Ingredients you will need

Dough

Roll

Equipment you will use

Bowl

Carefully lower dough into hot oil, using a wire mesh spider or large metal spatula to keep it submerged. Fry until puffy and lightly crisped on bottom side, about 45 seconds. Carefully flip the dough with tongs and cook until second side is crisp, about 45 seconds longer. Carefully remove hot skillet from under broiler and set on stovetop. Flip dough back over and transfer to pre-heated skillet.

Ingredients you will need

Dough

Cooking Oil

Equipment you will use

Broiler

Frying Pan

Spatula

Tongs

Spread a few tablespoons of tomato sauce over the dough, leaving the risen bubbly edges uncovered. Scatter a few pieces of mozzarella and a few basil leaves over the pizza.

Ingredients you will need

Fresh Basil