Arrange the flour in a heap on your work surface and form a "well" in the centre. Dissolve the yeast in a small cup with a little water at room temperature and pour it into the “well”. Start mixing with your hands, add the salt and the water, a little at a time. Knead vigorously until you have a smooth dough that isn’t sticky. Shape it into a ball and leave it to rise in a bowl, covered with a tea towel or cling film, for 24 hours. When this time is up, tip the dough out onto a work surface dusted with a little flour, knead again and shape it into small balls weighing about 60 g each. Cover with a cotton tea towel and leave to rest for another 30 minutes. Heat plenty of oil in a deep, heavy-bottomed pan. Roll out one of the balls of dough using a rolling pin (or your hands) to form a disc with a diameter of 10-12 cm, thinner in the centre and fairly thick around the edge. “Plunge” the disc of dough into the hot oil and spoon the oil over the surface until it begins to puff up; then turn the pizza over and fry the other side. Once it has turned a nice golden brown colour, remove it from the oil, let any excess drip off and lay it on absorbent paper. Continue until you have fried all the pizzas, then quickly add your favourite toppings – they shouldn’t be allowed to get cold!
To serve the pizzas piping hot, the toppings should be prepared in advance.
Here are some examples:
- Pesto, chopped tomatoes, coarsely grated pecorino cheese and fresh basil
- Asparagina (or another asparagus sauce) and pieces of pan-fried asparagus
- Piccantissima (or another spicy sauce) with coarsely grated pecorino cheese and fresh basil
- Sugo all’Aglione, anchovies, oregano and flakes of pecorino cheese
- Freshly squeezed tomato juice, diced pecorino cheese and fresh basil