Fried Neopolitan Pizzas

Ingredients for Fried Neopolitan Pizzas

• 1 (5g) package active dry yeast (2 1/4 teaspoons )

• 120ml warm water (105-46°C)

• 1 כפית מלח

• 190g unbleached plain flour, plus additional for kneading and dusting

• About 1200ml olive oil

• 60ml olive oil

• 5 garlic cloves, 2 crushed and 3 minced

• 900g plum tomatoes, halved, seeded, and finely chopped

• 1/2 כפיות מלח

• 1/4 כפיות פלפל שחור

• 170g fresh mozzarella (not unsalted), cut into 1/4-inch dice

• 30g finely grated Parmigiano-Reggiano (1/2 cup)

• 2 tablespoons chopped fresh basil or loosely packed small whole basil leaves

• a deep-fat thermometer

Stir together yeast and water in a measuring cup and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

Stir together salt and 130g flour in a large bowl, then add yeast mixture and 1 tablespoon olive oil and stir until smooth. Stir in just enough remaining flour (30 to 60g ) for dough to come away from side of bowl.

Turn out dough onto a lightly floured surface and knead, sprinkling with just enough flour to keep dough from sticking, until smooth, soft, and elastic, 8 to 10 minutes. Dust dough all over with flour and put in a bowl. Cover bowl with a kitchen towel or plastic wrap and let dough rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2 hours.

Heat oil (60ml ) in a 12-inch heavy skillet over moderately low heat until hot, then cook crushed garlic, stirring, until pale golden, about 1 minute. Add tomatoes and increase heat to moderately high, then cook, stirring occasionally, until sauce is thickened, 12 to 15 minutes. Stir in salt and pepper and transfer to a bowl. Discard crushed garlic if desired.

Put cheeses, basil, and minced garlic in separate bowls and keep, covered, at room temperature until ready to use.

Heat 1 inch oil in a deep 12- to 13-inch heavy skillet over moderate heat until it registers 177°C on thermometer.

While oil heats, divide dough into 8 portions and stretch each portion with floured hands, pressing on work surface, to form 4-inch rounds (don't worry if they are irregularly shaped).

Fry rounds 2 at a time, turning over once with tongs, until golden, 2 to 3 minutes per batch, and transfer to a paper-towel-lined platter to drain. (Return oil to 177°C between batches.)

Spread each fried dough round with some sauce and sprinkle with toppings. Pizza should be eaten immediately, folded in half.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.