Fried Pizza with Burrata and Fresh Basil

Fried Pizza with Burrata and Fresh Basil
Photo by Eva Kolenko

Ingredients

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

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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