Pizza Fritta

Method

Mix flour, water, salt, yeast and olive oil to form a soft dough, then knead for 10 minutes until smooth and elastic. Allow to rise for 2-3 hours at room temperature until doubled in size. Divide dough into 8 equal pieces and let rest for 15 minutes. Heat vegetable oil to 180°C in a deep heavy-bottomed pan or fryer. Gently stretch each dough ball into a thin disc without punching down, then carefully place into hot oil and fry for 1-2 minutes per side until golden and puffed. Meanwhile, make the simple tomato sauce by sauteing garlic in olive oil, adding crushed tomatoes, salt and pepper, then simmering for 10 minutes. Drain fried pizza on kitchen paper, then serve immediately topped with warm tomato sauce, fresh basil, and a pinch of salt.