Jamie Oliver's Pizza Fritta, 'Fried Pizza'

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1 basic pizza dough (recipe follows)

Flour, for dusting

Vegetable oil, for frying

1 five-ounce ball of buffalo mozzarella

Optional: 5 teaspoons dried oregano

For the tomato sauce:

Extra virgin olive oil

1 clove of garlic, peeled and finely sliced

A bunch of fresh basil, leaves picked

1 14-ounce can of good-quality plum tomatoes

Sea salt and freshly ground black pepper

1 3/4 pound strong white bread flour

1 1/2 cups fine ground semolina flour or strong white bread flour

1 level tablespoon fine sea salt

1/4 ounce envelope active dried yeast

1 tablespoon golden caster sugar

Just over 2 cups lukewarm water


1. Pile the flours and salt onto a clean surface and make a 7-inch well in the center. Add your yeast and sugar to the lukewarm water, mix up with a fork and leave for a few minutes, then pour into the well. Using a fork and a circular

2. Flour the top of your dough, cover it with plastic wrap, and let it rest for at least 15 minutes at room temperature. This will make it easier to roll it thinly. Now divide the dough into as many balls as you want to make pizzas, i.e

3. Timing-wise it’s nice to roll the pizzas out 15 to 30 minutes before you start to cook them. If you want to work more in advance, it’s better to keep the dough wrapped in plastic wrap in the fridge rather than having rolled-out pi

4. When you’re ready to cook them, preheat your oven to 500?F. At this stage you can apply your toppings. Remember: less is more. If you can, cook the pizzas on a piece of granite or marble in your convection oven—if not do them

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