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
  • ½ oz. kosher salt (1-½ Tbs. Diamond Crystal or 1 Tbs. Morton)
  • Extra-virgin olive oil
  • 1 lb. (3-½ cups) 00 flour; more as needed
  • 1 28-oz. can whole fire-roasted or San Marzano-style tomatoes, drained
  • + 4 more ingredients
    • 1 lb. burrata or fresh mozzarella
    • 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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