This might be the only no bake homemade pizza, and it's called Pizza Fritta.
2.5 cups plus 1.75 tablespoons (617g) lukewarm water
1.5 tablespoons (14g) instant yeast
6 cups plus 1/3 cup (950g) all-purpose flour
2 tablespoons (25g) granulated sugar
3.25 teaspoons (19g) fine sea salt
Herbaceous Arrabiata Burratta:
3 tablespoons(42g) extra virgin olive oil, plus more for finishing
4 cloves garlic crushed
1 teaspoon(1g) chili flakes
28 oz (794g) can crushed tomatoes
3 sprigs fresh oregano
3 sprigs fresh thyme
1 ball burrata 2-4oz (56-113g)
Salt to taste
2 tablespoons (28g) extra virgin olive oil
3 oz (85g) guanciale cut into tiny cubes
15 oz (425g) crushed tomatoes
1.5 cups water
Pinch of sugar
2inch (5cm) pieces of pecorino rind *optional*
1/2 lb (227g) low moisture mozzarella grated
1lb (494g) fresh mozzarella
1/2 lb (227g) mortadella, sliced thin
Pecorino romano, for grating
10 leaves fresh basil, chiffonade
Salt and pepper to taste
In a large mixing bowl, add flour, sugar, and salt and mix by hand to combine. In a separate container, whisk yeast and sugar into your water, and allow it to sit for 5 minutes. Pour your water mixture into your flour and knead by hand until you get a smooth dough, about 3 - 5 minutes.
Place your dough in a greased bowl, cover with plastic wrap and let rise for 1 - 2 hours at room temperature or until double in size.
Punch down your dough and dive into 14 evenly size pieces (110 - 112g.) Form those pieces into balls and place them in a lightly floured proofing pizza box, cover with a lid, and proof at room temperature for 30min. (If you do not have a proofing pizza box, you can use a floured baking sheet, cover it with an inverted baking sheet and wrap it in plastic wrap.)
Herbaceous Arrabiata Burratta:
Set a saucepot over medium heat. Add olive oil and garlic; saute until fragrant, about 30 seconds. Then add chili flakes, saute for 30 seconds, add crushed tomatoes and simmer and reduce for 15 minutes, stirring occasionally.
Tight together oregano and thyme with kitchen twine. Once your sauce is reduced, cut off the heat, add your bouquet garni, and steep for 10 minutes. Season with salt to taste.
Fill up a heavy bottom pot just over halfway, at least 2” inches of vegetable oil. Heat to 350F. Roll a piece of dough into a 6” round and carefully drop it into the oil, and fry for 2 - 4 minutes, flipping halfway in between and repeatedly basting to color and cook evenly. Remove and place on a plate lined with a paper towel.
Assembly.- Place your fried dough on a plate, add as much salsa as you desire, then add torn burrata, freshly torn basil leaves, and fresh prosciutto. Crack some pepper on top to taste and enjoy.
In a saucepot, add olive oil, set to medium, add guanciale, saute for 3 - 5 minutes or until crispy, add Fresno pepper, and saute for 30 seconds. Add crushed tomatoes and water; season to taste with salt and a pinch of sugar.
Add the rind of Pecorino, and once it starts boiling, lower the heat and cook for 15 - 20 minutes, stirring occasionally or until thickened. Remove the rind and adjust salt levels. Set aside and let it cool.
Assembly.- Roll a piece of dough on a lightly floured surface into a 7” x 4 1/2 “ oval. On one side, add a heaping tablespoon of your sauce, fresh mozzarella, low moisture Mozzarella, Monterey Jack on top, and finally, 2 - 3 slices of mortadella.
Take your unfilled side, fold it over the filled side, and seal the edge, ensuring no air gets trapped inside. Carefully drop your stuffed pizza in the frying oil and fry for 2 minutes. Flip and fry for another 3 minutes, basting occasionally or until crispy and golden brown.
Remove and drain on a paper towel, place on a plate, grate as much Parmigiano cheese on top as you desire, and a nice stack of fresh chiffonade Basil.