To Make Your Own Dough:

1. In a mixer, add the Caputo “00” Pizzeria Flour and Caputo Lievito Dry Yeast and mix on speed one for 2 minutes.

2. Add water and mix for 5 minutes.

3. Add the salt and mix for 10-12 more minutes or until the dough is smooth and resembles a pumpkin. 

4. Once the dough has come together, remove it from the mixer, place it on the counter/workbench, cover it, and let it rest for 30 minutes.

5. After at least 30 minutes, divide and scale your dough into 30g-50g dough balls and place them in dough trays.

6. All the dough balls to rest at room temperature for one hour before moving the trays into the refrigerator. Store the dough in the refrigerator for at least 12 hours.

Frying and Finishing:

1. Remove the dough from the refrigerator 3-4 hours before intended use and let it come to room temperature.

2. Heat the Olitalia Frienn High Oleic Sunflower Oil in your fryer, a pot, or a dutch oven to 350F. 

3. Stretch each dough ball into a round shape using your hands without using flour or touching it to any surfaces. Once the dough is rounded, drop it in the oil.

4. Fry the dough, flipping it over to ensure both sides are cooked. 

4. Remove the dough from the fryer and let it cool on a wire wrack or paper towels.

5. Add a spoonful of crushed Ciao San Marzano DOP Tomatoes, parmigiano, and fresh basil to each fried dough.

6. Serve and enjoy!