Fried Pizza with Burrata and Fresh Basil

Fried Pizza with Burrata and Fresh Basil
Photo by Eva Kolenko


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

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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