Fried Mini Pizzas with Fresh Basil Sugo and Parmigiano Reggiano - Chef Luca Ciano
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Cooking tools:
- Deep-fry thermometer
- Pot
- Stove
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Baking sheet
- Plastic wrap
- Tongs
- Slotted spoon
- Paper towel
- Grater
- Peeler
- Serving platter
Ingredients
- 250 g 00 flour
- 165 g water
- 2 g dry yeast
- 8 g salt
- 1 tbsp extra virgin olive oil
- 1 l frying oil
- 50 g extra flour to stretch pizza
- 150 g chopped tin tomato
- 50 g Parmigiano Reggiano (30m), grated
- 50 g Parmigiano Reggiano (30m), shaved
- 20 g Fresh rocket leaves to garnish
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