Fried Pizza with Burrata and Fresh Basil

Fried Pizza with Burrata and Fresh Basil
Photo by Eva Kolenko


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