Yield: 20 balls
- 2 ¼ teaspoons active dry yeast
- ½ teaspoon sugar
- 1 ½ cups lukewarm water
- 3 ½ cups all purpose flour
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- Additional vegetable oil for frying
- Chopped basil
- Mozzarella, cut into small cubes
- Anchovy paste
In a large bowl, dissolve the yeast and sugar in the lukewarm water, and let sit for 10 minutes. Add the oil and stir.
Put flour in the bowl of a stand mixer, sprinkle in the salt, pour in the yeast mixture, mix to combine, then knead for 6-8 minutes on medium with a dough hook.
Form the dough into a ball, place in a greased bowl, cover with plastic wrap, and allow to rise until doubled in bulk in a warm draft-free place, about 45 minutes.
Punch the dough down, knead a few times, form into a ball, then cut into pieces slightly larger than a golf ball (40 grams).
To form into balls, pick up a piece of dough, pull the ends into the centre, turning it in your hands you work, then place the dough on a lightly floured surface, smooth side up.
(If you are adding mozzarella, basil or anchovies, insert it into the dough at this point)
Then, with the side of your hand flat against the counter, gently cup the dough ball and turn the dough in circles on the counter, never allowing your hand to rise off the counter.
When you have a smooth, symmetrical ball, place it on a greased cookie sheet, and repeat with all the other dough balls. Cover the balls with plastic wrap and allow to rise again for another 30 minutes.
Heat oil in a pot until it sputters. Fry the pizzette until golden brown, turning occasionally, about 1-2 minutes. Remove from the oil, set on drain on paper towel to drain, then sprinkle with salt. Serve immediately.