Categories: Pizza/Flatbread

Ingredients

• Dough:
• 12.5 cups "00" flour
• 8 3/4 teaspoons sea salt
• 2.5 teaspoons extra-virgin olive oil
• 1/3 teaspoon active dry yeast
• Pizza Fritte:
• 2 ounces ricotta
• 3 slices salami
• 6 to 8 pitted olives
• 1 tablespoon tomato sauce, plus additional for serving
• 1 ounce shredded fresh mozzarella
• Oil, for frying
• Fresh basil, for serving
• Grated Parmesan, for serving

Directions

1. For the dough: Mix together the flour, salt, oil, yeast and 4 1/3 cups room temperature water in a stand mixer for 25 to 30 minutes. Turn out into a large bowl and let rise 4 to 6 hours.

2. For the pizza fritte: Stretch out one 10-ounce piece of dough (save the remainder for another use). Place ricotta in center, then salami on top, followed by olives, sauce and mozzarella. Fold over dough to make a pocket and close. Seal shut.

3. Preheat some oil in a deep-fryer to 350 degrees F. Fry the pizza, turning to make sure both sides cook evenly, until golden and heated through, 3 to 5 minutes. Place on a plate and top with sauce, basil and Parmesan.

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