FRIED MONTANARINE PIZZETTE 🍕 Crispy outside Very soft and dry inside 🍕

Making fried pizzas is a game… it's nice to see them swell in the oil and feel them CRUNCHY on the outside and DRY on the inside (so much so that they don't look fried)
Then when it comes to decorating and filling them, as if they were GOURMET PIZZAS from the best pizzerias, it's even more fun!
Get creative and stuff them to your taste, or customized for each member of the family!
You can make this dough too, it's ok anyway 👉
1:33 1st Rest of about 30-40 minutes
2:05 2nd Rest of about 30-40 minutes
2:26 3rd Rest of about 2-3 hours (or until doubled)
4:22 4th Rest of about 30 minutes (after shaping it)
📝 Ingredients: about 20 pieces
300 g Flour 0 (or half Manitoba half 00)
Approximately 230 ml water (may require more or less)
8 g Salt
5-6 g fresh brewer's yeast (2-3 dry)
Peanut or sunflower seed oil for frying
Stuffed to taste:
I used 👇👇👇
Tomato sauce
Salt, oil, basil, pepper
Grated cheese
Mozzarella cheese
Anchovy fillets
Olives
Mortadella
Stracchino or Burrata
Baked ham
Pistachio grain