Fried Pizza with Porchetta

Method

1. Prepare the dough: mix 350 g all-purpose flour (type 0), 150 g type 1 flour, 320 ml water, 3 g fresh yeast, 10 g salt, and 1 tablespoon extra virgin olive oil. Knead until smooth and let rise until doubled.
2. Prepare the filling: slice the porchetta thinly (remove the crust first) and cut the smoked provola into thin strips. Have the sautéed chicory (cicoria ripassata with garlic, oil, and chili) ready.
3. Stretch the dough into a thin circle, making the edges thinner than the center.
4. Place the filling on one half of the dough: first a layer of provola, then chicory, and finally the porchetta slices. Ensure the moist filling does not touch the top layer of dough.
5. Fold the other half of the dough over the filling and press the edges to seal tightly. This seal is crucial to prevent oil from entering during frying.
6. Heat frying oil (high-oleic oil) to 165 °C (329 °F). Carefully lower the pizza into the oil.
7. Fry the pizza, frequently basting the top with hot oil to ensure even cooking. The initial low temperature allows the interior to cook and the provola to melt without burning the crust.
8. Once golden brown and cooked through, remove from oil and drain on paper towels.
9. Serve hot.