This recipe should help you make the best deep-fried pizza at home.
*Ingredients
° 190 liters of lukewarm water at a temperature of 40
° 1/4 tsp sugar
° 1/4 teaspoon sea salt or 1/4 teaspoon table salt
° 1/2 teaspoon active dry yeast
° 60 liters of corn oil
° 3/5 liter all-purpose flour
° Non-stick cooking spray (for greasing the pan)
° cup 30 ml contains grated Romano cheese, or one cup 30 ml contains Parmesan cheese
° 300g raw Italian sausage
° 454g mashed tomatoes, slightly drained
° cup 30 ml contains grated Romano cheese, or one cup 30 ml contains Parmesan cheese
* Preparation
Press the dough into the pan from center to edge, as flat and flat as possible. Centimeter up sides on a thin paper lip, 2.5 to 3.75 cm high.
Add baking powder, corn oil and a small amount of flour.
Mix until you get a thick dough, then add the rest of the flour and continue mixing until a homogeneous mixture is obtained.
Knead until the dough is combined into a smooth ball, then stop. The total mixing / kneading time should not exceed 2-3 minutes (this step can also be done in a mixer using a dough hook). 1 - two minutes. If it looks soft but doesn't form a ball, peel it off and form a ball).
Put the dough in a bowl (or keep it in a mixing bowl), put a little oil/spray the dough ball.
Covering bowl with plastic wrapping & place in warm place. Let the dough rise for 1 to 2 hours (or until the dough has doubled).
After proofing, you can use the dough right away, or roll the dough and let it rise again until you're ready to use the dough, or place it in a zip-top plastic bag and refrigerate for 6 hours in 24 hours.
Assembling pizza and baking: Place a pizza stone on the bottom rack of the oven and place a sheet of heavy-duty aluminum foil on the top rack. Set the oven to 500 (Fahrenheit). It should take about 40 minutes at a time. Preheat the stone in advance, so you can do this while the dough is rising. If you are refrigerating it, take it out of the refrigerator while the oven is preheating.
Using a fine strainer over a bowl, drain the excess tomatoes, if necessary.
Grease the bottom (not the sides) of the pan with a little oil or high-heat cooking spray.
Press the dough into the pan from center to edge, as flat and even as possible. Centimeter up sides on a thin lip of paper 2.5 to 3.75 cm high.
Gently press the shredded mozzarella into the dough, and cover the slices until their bottoms are completely covered (if you're making a full-cheese pizza, you can add more cheese if you like, then skip straight to the portion where you add the tomatoes).
Add Italian sausage: For traditional pies, add small pieces of sausage on top of the cheese, tying them together to form a loose slice, until the bottom is completely covered.
Add any other ingredient you want to protect from burning.
the part to which you add the tomatoes: using a large spoon or ladle, put on top of the pizza with chopped tomatoes, spreading the sauce from center to edge so that the other ingredients are completely covered with the sauce; You should have between 397 and 454 grams of tomatoes.
Sprinkle grated Romano (and/or Parmesan) cheese over the sauce.
Lower the oven to 450 and place the pizza tray directly on the pizza stone on the bottom rack.
Bake for 35 minutes, if crust or topping begins to brown, place a sheet of aluminum foil over pizza for rest of baking time.
Removing from oven also permit pizza rest for 5 min , then cutting & serving on a real plate with knife & fork.
Enjoy !
