Deep Fried Pizza

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Deep Fried Pizzan at home. One portion of this dish contains about 43g of protein, 490g of fat, and a total of 4878 calories. This recipe serves 4 and costs $5.35 per serving. If you have active yeast, canned tomatoes, peanut oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Serious Eats. This recipe is liked by 216 foodies and cooks. From preparation to the plate, this recipe takes approximately 24 hours. It works well as an expensive main course. Overall, this recipe earns an excellent spoonacular score of 94%. If you like this recipe, take a look at these similar recipes: Crispy Deep-Fried Pizza, Deep Fried Breakfast Pizza with Sausage, Eggs, Parmesan, and Hollandaise, and Really Deep Dish Pizza (Cake Pan Pizza).

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Combine flour, salt, and yeast in a large bowl. Whisk until homogenous. Add water and stir with hands until dough comes together and no dry flour remains. Knead lightly for about 30 seconds, then cover bowl tightly with plastic wrap and let sit at room temperature for 8 to 16 hours. 2 Turn dough out onto lightly floured board and using floured hands, divide into four pieces. Form each piece into a ball and place on floured board, leaving a few inches of space between each ball. Cover with plastic wrap or with a moist, clean dish towel. Let rise for two hours. 3 Meanwhile, roughly blend tomatoes in a food processor, blender, with a hand blender, or by hand. Season to taste with salt. Roughly tear mozzarella into 1/2- to 1-inch chunks and squeeze out excess whey. 4 When dough has risen, preheat broiler to high heat with the rack set about 6 inches below the broiler element. Place a 10-inch cast iron or stainless steel skillet under the broiler. Add oil to a wide wok or Dutch oven and heat over high heat to 350°F, as registered on an instant-read or deep-fry thermometer. Adjust flame to maintain this temperature. 5 On a lightly floured bowl, stretch or roll one dough ball into a disk about 10-inches in diameter. Using your fingertips, make a dozen to 18 small holes in the stretched dough, leaving the outer 1-inch intact. 6 Carefully lower dough into hot oil, using a wire mesh spider or large metal spatula to keep it submerged. Fry until puffy and lightly crisped on bottom side, about 45 seconds. Carefully flip the dough with tongs and cook until second side is crisp, about 45 seconds longer. Carefully remove hot skillet from under broiler and set on stovetop. Flip dough back over and transfer to pre-heated skillet. 7 Spread a few tablespoons of tomato sauce over the dough, leaving the risen bubbly edges uncovered. Scatter a few pieces of mozzarella and a few basil leaves over the pizza. Sprinkle lightly with salt. Drizzle with 1 tablespoon olive oil. Transfer to broiler and cook until edges are charred (this will happen much faster than with a normal pizza), about 45 seconds. 8 Serve pizza immediately. Repeat steps 5 through 7 with remaining pizzas.

 

Step by step:

1. Combine flour, salt, and yeast in a large bowl.

2. Whisk until homogenous.

3. Add water and stir with hands until dough comes together and no dry flour remains. Knead lightly for about 30 seconds, then cover bowl tightly with plastic wrap and let sit at room temperature for 8 to 16 hours.

4. Turn dough out onto lightly floured board and using floured hands, divide into four pieces. Form each piece into a ball and place on floured board, leaving a few inches of space between each ball. Cover with plastic wrap or with a moist, clean dish towel.

5. Let rise for two hours.

6. Meanwhile, roughly blend tomatoes in a food processor, blender, with a hand blender, or by hand. Season to taste with salt. Roughly tear mozzarella into 1/2- to 1-inch chunks and squeeze out excess whey.

7. When dough has risen, preheat broiler to high heat with the rack set about 6 inches below the broiler element.

8. Place a 10-inch cast iron or stainless steel skillet under the broiler.

9. Add oil to a wide wok or Dutch oven and heat over high heat to 350°F, as registered on an instant-read or deep-fry thermometer. Adjust flame to maintain this temperature.

10. On a lightly floured bowl, stretch or roll one dough ball into a disk about 10-inches in diameter. Using your fingertips, make a dozen to 18 small holes in the stretched dough, leaving the outer 1-inch intact.

11. Carefully lower dough into hot oil, using a wire mesh spider or large metal spatula to keep it submerged. Fry until puffy and lightly crisped on bottom side, about 45 seconds. Carefully flip the dough with tongs and cook until second side is crisp, about 45 seconds longer. Carefully remove hot skillet from under broiler and set on stovetop. Flip dough back over and transfer to pre-heated skillet.

12. Spread a few tablespoons of tomato sauce over the dough, leaving the risen bubbly edges uncovered. Scatter a few pieces of mozzarella and a few basil leaves over the pizza. Sprinkle lightly with salt.

13. Drizzle with 1 tablespoon olive oil.

14. Transfer to broiler and cook until edges are charred (this will happen much faster than with a normal pizza), about 45 seconds.

15. Serve pizza immediately. Repeat steps 5 through 7 with remaining pizzas.

Nutrition Information:

covered percent of daily need