This might be the only no bake homemade pizza, and it's called Pizza Fritta.
Pizza Fritta Prep and Rise Time: 2 hours 30 minutes Cook Time: 30 minutes Makes 14 pizzas INGREDIENTS Dough
6 ⅓ cups (950g) all-purpose flour
2 tablespoons (25g) granulated sugar
1 tablespoon (19g) fine sea salt
2 1/2 cups (600ml) lukewarm or 95℉ / 35℃ water
1 1/2 tablespoons (14g) instant yeast
Cooking spray
Bench flour
Herbaceous Arrabiata Sauce
3 tablespoons (42g) extra virgin olive oil
4 cloves garlic, lightly crushed
1 teaspoon (1g) red chili flakes
1 28-ounce can (800g) crushed tomatoes
3 sprigs fresh oregano
3 sprigs fresh thyme
Salt, to taste
Assembly
14 cups (3.3L) vegetable oil
Proofed dough pieces, about 110-112 grams each
Bench flour, as needed
1 ball burrata 2-4-ounces (56-113g)
10-12 slices prosciutto, (optional)
Freshly ground black pepper, to taste
INSTRUCTIONS For The Dough
In a large bowl, whisk together the flour, sugar, and salt until combined.
In a separate container, whisk the water and yeast until the yeast dissolves. Pour the yeast mixture into the dry ingredients and stir until evenly combined.
Knead the dough by scooping it up and slapping it against the bowl, for 3-5 minutes, or until the dough is smooth.
Place the dough in a greased bowl, cover with plastic wrap and let rise for 1 hour at room temperature or until doubled in size.
Lightly dust a clean work surface with flour. Punch down the dough and place on the floured surface. Divide the dough into 14 size pieces, about 110-112 grams each.
Form these pieces into balls and place them on a lightly floured sheet pan. Cover with greased plastic wrap and let rise at room temperature for 30 minutes or until puffed.
For The Herbaceous Arrabiata Sauce
Add the olive oil to a medium saucepan over medium heat.
Once the oil is hot, add the garlic and cook until fragrant, about 30 seconds. Swirl in the chili flakes and sauté for 20 seconds, or until lightly toasted. Stir in the crushed tomatoes and simmer for 15 minutes, stirring occasionally, until the sauce is reduced and thickened slightly.
Using kitchen twine, tightly tie together the oregano and thyme. Remove the sauce from the heat, and stir in the herbs and let steep for 10 minutes. Season with salt to taste and set aside to cool.
To Assemble
Fill a 7-8 quart heavy bottomed pot just over halfway with vegetable oil and heat to 350℉ / 177℃. Line a sheet pan with paper towel and have near the fry oil.
Lightly dust a work surface with flour. Roll a piece of dough into a 6-inch round.
Carefully add the dough to the hot oil and fry for 2-4 minutes, flipping halfway through frying, and basting constantly to cook the dough through and fry to golden brown.
Remove to the paper towel lined sheet pan and let the excess oil drain off. Repeat with remaining pizza doughs.
Top a piece of fried dough with some of the arrabiata sauce, torn burrata, fresh basil leaves, torn prosciutto and black pepper. Repeat making more pizza frittas and serve immediately.
Stuffed Pizza Fritta Prep Time: 30 minutes Cook Time: 30 minutes Makes 14 pizzas INGREDIENTS Tomato Sauce
2 tablespoons (28g) extra virgin olive oil
3 ounces (85g) guanciale, cut into small cubes
1 Fresno chile, stem and seeds removed and finely diced
1 15-ounce can (425g) crushed tomatoes
1/2 cup (120ml) water
Salt, to taste
Pinch granulated sugar
Two 2-inch pieces pecorino rind, (optional)
Assembly
14 cups (3.3L) vegetable oil
Proofed pizza fritta dough pieces, about 110-112 grams each (recipe above)
Bench flour, as needed
Tomato sauce
1 pound (494g) fresh mozzarella, cut into small cubes
1/2 pound (227g) low-moisture mozzarella, coarsely grated
1/4 pound (114g) Monterey jack cheese, coarsely grated
1/2 pound (227g) mortadella, thinly sliced
Freshly grated pecorino romano, to garnish
10 leaves fresh basil, chiffonade
INSTRUCTIONS For The Sauce
Add the olive oil to a medium saucepan over medium heat.
When the oil is hot add the guanciale and sauté for 3-5 minutes or until golden brown and crispy.
Stir in the Fresno chile and sauté for 30 seconds. Stir in the crushed tomatoes and water. Season to taste with salt and a pinch of sugar and add in the pecorino rinds.
Bring the sauce to a simmer, reduce the heat to low and cook for 15-20 minutes, stirring occasionally, or until thickened.
Once reduced, remove the rinds from the sauce, season again with salt, as needed and set aside to cool.
To Assemble
Fill a 7-8 quart heavy bottomed pot just over halfway with vegetable oil and heat to 350℉ / 177℃. Line a sheet pan with paper towel and have near the fry oil.
Lightly dust a clean work surface with flour. Roll a piece of dough into a 7 x 4 ½-inch oval.
On one side of the rolled dough spread a heaping tablespoon of the sauce. Top the sauce with 1 tablespoon each fresh and low-moisture mozzarella and 1 teaspoon of Monterey jack cheese. Top the cheeses with 2-3 slices of mortadella. Fold the bottom half of the dough up and over the filling, making sure to push out any excess air. Pinch the edges together to seal completely.
Carefully add the stuffed pizza to the hot oil and fry for 2 minutes. Flip and fry for another 3 minutes, basting occasionally or until crispy and golden brown. Remove to the paper towel lined sheet pan to drain off excess oil. Repeat with the remaining pizza doughs.
Garnish the fried pizza with freshly grated pecorino and a nice stack of fresh chiffonade basil. Serve immediately.
