Crispy Deep-Fried Pizza
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
61
Spice
77
Sweetness
51
Sourness
58
mins
Prep time (avg)
6.7
Difficulty
Ingredients:
2 tbsps
Oregano (dried)1 cup
Pizza Sauce60 g
Pepperoni (whole)1 cup
Grated Parmesan2.5 cups
All-Purpose Flour2 tbsps
Olive Oil (plus more for bowl)1 tsp
Sugar1 tsp
Sea Salt1 tbsp
Active Dry YeastDirections:
1
Watch how to make this recipe
2
Preheat the oil to 365 degrees F
3
A deep-fryer is best, but if using a stove top method, fill a cast iron Dutch oven or heavy chicken fryer with oil about 4 inches deep
4
Roll dough out and cut it in half
5
Stir the oregano and basil into the pizza sauce
6
Slice the pepperoni
7
Spread half of the pizza sauce on half of each side, of the dough, add the cheese and pepperoni, distributing evenly
8
Apply a thin line of the water to the edge of the dough and fold each over onto itself and press to seal
9
Check the oil temperature and carefully add the pizza pockets
10
Cook for 2 minutes, turn over and cook for 1 minute more
11
Remove to a paper towel lined plate
12
Transfer the pizza to serving plates and garnish with remaining pizza sauce, Parmesan and fresh basil leaves
13
Combine all the dry ingredients in bowl of food processor or stand mixer
14
Or if by hand, combine in a medium bowl
15
Add the warm water to small glass bowl
16
Sprinkle the yeast over and let it sit for 10 to 15 minutes
17
Add oil and yeast mixture to dry ingredients and depending on method using, combine until a dough ball forms
18
For food processor, pulse on dough setting until dough is smooth and elastic
19
For stand mixer, slow speed until dough is smooth and elastic
20
For hand method, knead on lightly floured surface until smooth and elastic
21
Form the dough into a ball
22
Lightly oil a large bowl, add the dough ball to it, cover tightly with plastic wrap or a well-floured tea towel, and set in a warm place or a 100 degree F oven until doubled, about 1 hour
23
Punch down, and let rest for 5 minutes
24
Divide the dough in half for 2 large pizzas or into 4 equal pieces for calzones or small individual pizzas
25
Roll the dough into 1/4-inch thick rounds
26
Cooks Note: Can be made ahead and also freezes well