Neapolitan Fried Pizza

Method

1. Dissolve 6-7 g of fresh yeast in 300 ml of water.
2. In a bowl, mix 400 g of 00 flour and 100 g of 0 flour. Add the yeast water and start kneading.
3. Once the dough comes together, add 15 g of salt and continue kneading for 5-6 minutes.
4. Add 15 g of extra virgin olive oil in a stream and knead until fully absorbed.
5. Form the dough into a ball, place it in an oiled bowl, cover with plastic wrap, and let rise until doubled, about 2-3 hours.
6. Divide the risen dough into panetti: for half-moon style use 140 g each, for round style use 90 g each (you'll need two per pizza). Shape each into a smooth ball.
7. Place the panetti in a lightly floured container, cover, and let rise again for 3-5 hours at room temperature.
8. On a floured surface, gently stretch each panetto with your hands to a disc, not too thin.
9. Fill the discs: spread ricotta, add ciccioli (pork cracklings), provola, a touch of tomato sauce (optional), basil, and black pepper.
10. For half-moon pizzas: fold the disc over the filling and seal the edges well. For round pizzas: place one disc, add filling, cover with a second disc, and seal the edges.
11. Heat abundant oil in a deep pan to 170°C (test by dipping a toothpick: it should sizzle). Fry the pizza, basting the top with hot oil, until golden brown on both sides.
12. Drain on paper towels and serve hot.