Culinary Insitute of New Orleans

8 pieces of Pizza Dough
2 cups Olive Oil
4 tbsp. Kosher Salt
1 cup Roma Tomatoes (sliced)
2 cups Provolone (grated or sliced)
2 cups Salami (sliced)

Pour 1 inch of olive oil into a sauce pan. Place the dough disk into the oil and cook until golden brown, turning once. Remove from oil and place on towel to drain excess oil. Place filling on one side of the circle the fold other side over and serve. Repeat with remaining dough.

Pizza Dough
1 envelope Active Dry Yeast
1/2 cup Warm Water
4 cups All-Purpose Flour
1-1/2 tsp. Salt
1 cup Cold Water
2 tbsp. Extra Virgin Olive Oil

Combine the yeast and 1/4 cup of warm water, let stand in a warm place until frothy (around 10 minutes). Sift together 1 cup of flour and the salt. Make a well in the center of the flour. Add the remaining warm water (1/4 cup), the cold water and oil to the yeast mixture. Pour this mixture into the well. Gradually stir the flour into the liquid until it is absorbed. Sift 2 cups of flour then combine with the above product. Once the dough becomes to stiff to stir, form it into a ball. Transfer the dough to a lightly floured surface. Knead the dough with your knickles for 8-10 minutes, sifting the remaining flouras needed into the ball, until the dough is silky and elastic. Transfer the dough unto a lightly oiled bowl and cover with plastic wrap. Let the dough rise for 1-2 hours. Remove the dough from the bowl, place on a flour dusted cutting board, punching it down and knead the dough with your knuckles for 5-6 minutes then cut into 8 pieces and form into circles.