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 tesked salt

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

• About 1200ml olive oil

• 60ml olivolja

• 5 garlic cloves, 2 crushed and 3 minced

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

• 1/2 teskedar salt

• 1/4 teaspoons black pepper

• 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.

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