Fried Pizza with Burrata and Fresh Basil

Fried Pizza with Burrata and Fresh Basil
Photo by Eva Kolenko


  • 3 quarts rice bran or canola oil
  • 5 large fresh basil leaves
  • ½ tsp. active dry yeast
  • Extra-virgin olive oil
  • 1 lb. burrata or fresh mozzarella
  • ½ oz. kosher salt (1-½ Tbs. Diamond Crystal or 1 Tbs. Morton)
  • 1 lb. (3-½ cups) 00 flour; more as needed
  • + 4 more ingredients
    • 1 28-oz. can whole fire-roasted or San Marzano-style tomatoes, drained
    • Smoked or regular sea salt
    • Extra-virgin olive oil
    • 1-½ cups lukewarm water (80°F to 85°F)

Put the yeast in the bowl of a stand mixer, add the water, and whisk to dissolve. Add the salt, whisk to dissolve, and then add the flour. Attach the dough hook and mix on low speed until the flour is absorbed by the water, about 2 minutes. Slowly add up to 1-1/2 cups more flour as necessary, scr...

View full recipe at Fine Cooking


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