Sophia loren's fried neapolitan pizza

To begin with, you need to know how to make the dough. You need flour, (beer) yeast and lukewarm water. Pour the flower into a cone shape on a work surface.

Make a small crater at the top, sprinkle the salt in it, pour in the water in which you first dissolved the yeast and knead everything for 30 minutes.

Knead and spread the dough over and over again, many times in a row.

Treat the dough like an enemy, throw it on the work surface, beat it, until it is so soft that it almost sticks to your hands.

After working hard for half an hour - adding extra water if necessary - you can form the dough into a ball and place it in a flowered bowl.

Make an incision in the top in the shape of a cross to promote fermentation. Put a thin cloth over it.

It is important that the dough swells, that the surface begins to draw and small cracks, but it should not go beyond that. This takes about 1 hour.

Make the sauce while the dough is rising. Use a frying pan, preferably a heavy cast iron.

Cut the tomatoes into quarters and remove the seed lists. Cut the flesh into cubes. Bruise the garlic.

Add the olive oil (1 tbsp per person) and the crushed garlic (1 clove per 2 persons).

When the garlic is golden, add the pulp of the tomatoes, so without the moisture, and add a pinch of salt.

Heat the sauce for about 20 minutes on a high heat. Then the sauce is ready.

Cut the mozzarella into cubes. Grate the Parmesan cheese, finely chop the garlic and cut the basil leaves coarsely.

Now put the mozzarella, grated Parmesan cheese, chopped garlic and basil leaves in various bowls.

And now comes the grand finale. Heat the frying oil in a large pan or deep fryer to 180 ° C.

Pull your hands (wry your bones if you use a knife, that would ruin everything!) A piece of leavened dough from the dough ball into the bowl.

Make a flat, round pizza, deep-fry 2 minutes in the oil and turn halfway. You can bake a few at a time in a large pan.

Cover each pizza as soon as it is golden-fried, with a tablespoon sauce, a little mozzarella, a little Parmesan cheese, garlic and basil.

It is the job of the person who eats the pizza to double it (and to make sure that the topping does not drop out), so that the heat melts and mixes, while still retaining the lively and cheerful taste.

And the pizza must be eaten like that, out of the fist, without much hassle.