Pizza Fritta (Fried Pizza).

Dissolve the yeast in the water.

• Water should be barely warm (25°C).
• Whisk until the yeast is fully dispersed.
• Give it 2 minutes to wake up.

Mix flour with yeast water until a shaggy mass forms, then add salt.

• Add flour to the yeast water, not the other way around.
• Mix until every bit of flour is hydrated.
• Salt goes in last so it doesn't slow the yeast at this stage.

Knead 8 minutes until smooth and elastic. The dough should stay slightly soft.

• 60% hydration makes this the easiest knead in the app.
• Work until the dough passes the windowpane test.
• Finish temperature should be 24-26°C.

Bulk proof at room temperature for 2 hours until doubled.

• Oil the bowl lightly and cover tightly.
• 22-24°C gives a clean rise.
• Ready when doubled and the surface looks pillowy.

Divide into 4 pieces (~180g each), shape into balls, and rest 30 minutes.

• Use a bench scraper to divide, weigh to be accurate.
• Ball each piece tightly, seam-side down.
• Cover and let them relax for 30 minutes.

Heat oil to 180°C in a deep pan.

• Use a deep, heavy pan filled at least 6cm with oil.
• A thermometer clipped to the side is essential: 180°C exactly.
• Oil drifts down fast when you add dough; wait for it to recover between pieces.

Flatten each ball by hand into a 20cm disc and slide carefully into the hot oil.

• Press and stretch, no rolling pin.
• Keep an even thickness; thin spots will over-colour.
• Lay the disc into the oil away from you to avoid splashes.

Fry 90 seconds per side, pressing gently with a spider to keep submerged, until golden and puffed.

• Press gently with a spider so the top cooks evenly.
• Flip with tongs when the bottom is deep gold.
• Lift out and let excess oil drip back into the pan.

Drain on paper, top with crushed tomato, fior di latte, and basil, and serve immediately.

• Drain briefly on paper, not too long or the crust softens.
• Top with crushed San Marzano tomato, torn fior di latte, basil.
• Eat straight away. Pizza fritta waits for no one.