My life, my passions, my job wouldn’t make sense without fried pizzas!
The first time I made them was in Paris with Antonio, then they became a cult of the monastery kitchen.
For 8 – 10 people
13gr of brewer’s yeast
2 teaspoons fine salt
2 teaspoons sugar
a coffee cup of extra-virgin olive oil
Mix all the ingredients quickly (if the dough is too soft, add more flour) and let the dough rise until it has doubled in volume.
Divide the dough into as many balls as big as a walnut and let it rise a second time.
Spread the balls with your fingertips and fry them in boiling peanut seed oil.
Season with tomato sauce, basil and Parmesan.