Fried Pizza with Burrata and Fresh Basil

Fried Pizza with Burrata and Fresh Basil
Photo by Eva Kolenko


  • 5 large fresh basil leaves
  • Extra-virgin olive oil
  • Extra-virgin olive oil
  • 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
  • + 4 more ingredients
    • 3 quarts rice bran or canola oil
    • 1 lb. burrata or fresh mozzarella
    • 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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