Ingredients for 8 people
For the Dough:
200g Unsalted Butter
1 cube of Yeast (if using the dried yeast powder, make it about 5g)
Pinch of salt
800g Strong White Flour
800g Mozzarella (good quality, this is the hero ingredient here), dried and sliced
For the Topping:
2 can Diced Tomatoes (400g)
6 Cloves of Garlic
To make the dough: in a bowl, melt the butter in lukewarm milk, add the yeast. Add the egg and the salt, whisk together for a few minutes. Slowly add the flour while keep whisking, this should take about 5 to 10 minutes to complete. Let it raise for at least 3 hours.
For the sauce: lightly fry the garlic until just lightly blond. Add in tomatoes and origano, cook on low heat for about 3 hours. Keep it warm, ready for serving
To make the pizza: first of all, make sure the mozzarella is very dry. Roll the dough on a surface, in an oval shape. Place the mozzarella in the centre. fold the oval in a half moon shape. Pinch with finger to close it tightly, then cut the extra dough. Pinch again. If you would like a short demonstration, here's the Time Lapse
Deep fry in about 160° oil… if too warm, the mozzarella won’t melt, if too cold, the pizze will taste a lot like fried oil… not what you want!
Serve on a plate, add tomato, parmigiano and oregano to your heart content!