Fried Pizza with Burrata and Fresh Basil

Fried Pizza with Burrata and Fresh Basil
Photo by Eva Kolenko


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

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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