Pizza fritta

Step 1: Mix 14 oz strong white flour or Italian 00 flour and ⅛ oz instant dried yeast in a bowl, add 1 cup lukewarm water and stir to a shaggy dough, then add ¼ oz salt. Knead for 10 minutes until smooth, soft and slightly tacky.

Step 2: Cover and leave in a warm place for 1½–2 hours, until doubled.

Step 3: Divide into 4 balls, cover and rest for 20 minutes so the dough relaxes.

Step 4: Mix 9 oz ricotta, 1 oz Parmigiano Reggiano and ½ tsp black pepper. Have 5 ½ oz smoked provola or scamorza and ½ cup tomato passata ready.

Step 5: On a floured surface, press each ball into a 20 cm circle with your fingertips. Spread a quarter of the ricotta over one half, leaving a 2 cm border, add a quarter of the provola and a tablespoon of passata.

Step 6: Fold the empty half over to make a half-moon and press the edges firmly together. Common mistake: overfilling or wetting the edge with sauce; it will open in the oil.

Step 7: Heat 4 ¼ cups sunflower or peanut oil in a wide, deep pan to 350°F (a scrap of dough rises and sizzles at once). Fry one at a time for 2–3 minutes, spooning hot oil over the top so it puffs, then turn and fry 1–2 minutes more until deep golden all over.

Step 8: Drain on kitchen paper and serve straight away, spooning the rest of the warm passata on top if you like. Warn everyone: the filling is very hot.