Fried Stuffed Sandwich

To prepare the fried stuffed sandwich, start with the pizza dough: in a large bowl, pour the flour and yeast 1, mix with one hand and gradually add the water 2, continuing to blend the mixture (you can also use a wooden spoon) 3.

When the water has been completely absorbed, add the salt 4 and incorporate it evenly into the dough first while in the bowl 5 and then on the work surface. Knead for about 15 minutes in total, giving slap&fold folds 6.

At this point, form a ball, cover with the bowl 7, and let it rest at room temperature for 5 minutes. After this time, give it a few more folds, then cover the dough again with the bowl and let it rest for another 30 minutes. Once rested, divide the dough with a scraper 8 to obtain 6 dough balls, each weighing about 10 oz 9.

Give folds to the dough balls by pulling the edges from the outside towards the inside 10, then roll them on the work surface to form small balls 11. Place the balls in a proofing box, spacing them well apart 12, then close with the lid and let them rise for about 6-8 hours at a temperature of about 64°-75°F.

After the rising time, the dough balls will have doubled in volume 13. Spread the balls on a lightly floured work surface by pressing them gently with your fingers 14, just enough to get a disc about 8 inches in diameter 15.

Heat the seed oil to a temperature of 356°F, then immerse the dough disc 16 and fry it on both sides, using a ladle to pour the boiling oil onto the surface as well 17. When the sandwich becomes nicely puffed and golden (it will take about 5-6 minutes in total), drain 18 and transfer it to a rack (or onto frying paper).

You're ready to fill it: cut the sandwich in half with a pair of scissors 19 20, then add plenty of arugula 21.

Complete with buffalo stracciatella 22 and slices of prosciutto 23. Your fried stuffed sandwich is ready to be enjoyed 34!