Neapolitan Fried Pizza

In a large bowl, dissolve the Fresh yeast in the Water. Gradually add the 00 flour and 10 grams of Fine sea salt, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. Place the dough back in the bowl, cover with a damp cloth, and let it rise in a warm place for 2-3 hours, or until doubled in size.

While the dough rises, prepare the filling. In a medium bowl, combine the Ricotta, diced Ciccioli, diced Smoked provola, grated Parmigiano-Reggiano, and Black pepper. Mix well and set aside.

For the simple tomato sauce, gently warm the San Marzano tomatoes in a small saucepan with a few Fresh basil leaves for about 5-7 minutes. Remove from heat and set aside.