Method

1

Add water in a large bowl with yeast, stir well.

2

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.

3

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.

4

Sprinkle a little flour onto a flat surface, then gently with your fingertips stretch the pizza dough into 0.5cm thickness across.

5

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.

6

Drain and pat dry, then immediately add a tablespoon of tomato basil sauce and grated Parmigiano Reggiano.

7

Serve with a few rockets leaves, shaved Parmigiano Reggiano and a drizzle of extra virgin olive oil

Prep Time30 minsCook Time5 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

Category, DifficultyBeginner
 

Ingredients

 250 g 00 flour
 165 g water
 2 g dry yeast
 8 g salt
 1 tbsp extra virgin olive oil
 1 l frying oil
 1 tbsp extra virgin olive oil
 50 g extra flour to stretch pizza
 150 g chopped tin tomato
 50 g Parmigiano Reggiano (30m), grated
 50 g Parmigiano Reggiano (30m), shaved
 20 g Fresh rocket leaves to garnish

Ingredients

 250 g 00 flour
 165 g water
 2 g dry yeast
 8 g salt
 1 tbsp extra virgin olive oil
 1 l frying oil
 1 tbsp extra virgin olive oil
 50 g extra flour to stretch pizza
 150 g chopped tin tomato
 50 g Parmigiano Reggiano (30m), grated
 50 g Parmigiano Reggiano (30m), shaved
 20 g Fresh rocket leaves to garnish

Directions

1

Add water in a large bowl with yeast, stir well.

2

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.

3

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.

4

Sprinkle a little flour onto a flat surface, then gently with your fingertips stretch the pizza dough into 0.5cm thickness across.

5

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.

6

Drain and pat dry, then immediately add a tablespoon of tomato basil sauce and grated Parmigiano Reggiano.

7

Serve with a few rockets leaves, shaved Parmigiano Reggiano and a drizzle of extra virgin olive oil

Fried Mini Pizzas with Fresh Basil Sugo and Parmigiano Reggiano