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)
  • Extra-virgin olive oil
  • 3 quarts rice bran or canola oil
  • Smoked or regular sea salt
  • Extra-virgin olive oil
  • ½ oz. kosher salt (1-½ Tbs. Diamond Crystal or 1 Tbs. Morton)
  • + 4 more ingredients
    • 1 lb. (3-½ cups) 00 flour; more as needed
    • ½ tsp. active dry yeast
    • 1 lb. burrata or fresh mozzarella
    • 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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