Ingredients

• 375g Water
• 500g Ricotta Cheese
• 150g Neapolitan Salami
• 7g Dried Yeast
• 3 tablespoons Olive Oil
• 500g Italian 00 Flour
• 5g Fine Sea Salt
• 18 Fresh Basil Leaves
• Sunflower Oil as needed

Tools

• Stove
• Plastic wrap
• Rolling pin
• Paper towels
• Chef Patissier XL
• Easywarm bowl
• Lightly floured surface
• Plate
• Large saucepan

Method

1. Attach Dough Tool
2. Add water, dried yeast and olive oil to the EasyWarm Bowl
3. Mix with tablespoon until combined
4. Let rest - 5 min
5. Add italian 00 flour and fine sea salt to the EasyWarm Bowl
6. Mix with splashguard fitted - 5 min, Speed 1
7. Place the dough on a lightly floured work surface
8. Shape into a ball
9. Add olive oil to the EasyWarm Bowl
10. Grease the appliance bowl with the oil and the return the dough to the bowl
11. Remove Dough Tool
12. Prove with splashguard fitted until doubled in size - 1 hr, 2
13. Place the dough on a clean work surface and knock the air out gently
14. Divide into 6 equal pieces
15. Shape into balls
16. Cover with plastic wrap
17. Let rest - 10 min
18. Place dough on lightly floured surface
19. Roll out into rounds
20. Spread with ricotta cheese
21. Top with Neapolitan salami and fresh basil leaves
22. Fold the dough in half to make a semicircle shape and press down on the edges to seal
23. Line a clean plate with paper towels
24. Add sunflower oil to a clean large saucepan
25. Heat - 190°C
26. Working in batches, carefully place two pizzas into the hot oil
27. Cook - 2 min, medium-high heat
28. Using a slotted spoon, flip the pizzas
29. Cook - 2 min, medium-high heat
30. Place the pizzas on the lined plate and let cool
31. Repeat the same process with the rest
32. Serve

Home  >  Recipes