Method
Add water in a large bowl with yeast, stir well.
Add flour in a couple of steps and mix well till combined. Add salt and keep kneading till smooth (5min), add oil and mix till absorbed by the dough. cover and allow to proof for 4hrs.
Remove dough from bowl and cut into 6 equal pieces, shape into classic pizza dough balls onto a tray. Cover and allow to proof for a further 1-2 hrs or till doubled in size.
Sprinkle a little flour onto a flat surface, then gently with your fingertips stretch the pizza dough into 0.5cm thickness across.
Fry pizza dough (1 or 2 at the time) in 180c frying oil for 3-5min or till golden. Keep turning them every minute or so.
Drain and pat dry, then immediately add a tablespoon of tomato basil sauce and grated Parmigiano Reggiano.
Serve with a few rockets leaves, shaved Parmigiano Reggiano and a drizzle of extra virgin olive oil
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
