INGREDIENTS
- 250 gr white flour
- 150 ml water
- 4 gr extra virgin olive oil
- 7 gr salt
- 2 g brewers yeast
- 300 gr ricotta cheese
- 150 gr dsalami
- 1 l peanut oil
PREPARATION
- Begin by gently mixing the yeast and salt in the water until dissolved. Gradually add the flour and keep mixing, first with a spatula then with one hand. Add the extra virgin olive oil then place the dough on a floured surface. Cover the dough with a plastic film and let it rest for about 10 minutes.
- Remove the plastic and knead the dough for a couple of minutes and try to incorporate as much as you can without squeezing the dough too much. Form a ball with the dough, cover with plastic film, and let it rest for six hours at room temperature.
- Once the six hours have passed, divide the dough in four equal portions. Place them on a foured baking tin, and let them rest for another two hours covered in plastic.
- After two hours, roll out each portion and stuff with ricotta, salami cubes, and a dash of extra virgin olive oil. Fold the dough over to create half moons from each portion and seal the edges carefully so that the stuffing does not leak. Deep fry the pizzas in peanut oil until golden and serve hot.