cooking time 1 minute
preparation time 20 minutes (excluding leavening)

ingredients for 6 people
1 liter water, peanut oil to taste, 00 flour 1600 gr, sea salt up to 45 gr, fresh brewer’s yeast 6 gr, 1 jar basil sauce, Parmesan cheese + grated pecorino 70 %+30% , Fior di latte 500 gr, Salt and pepper to taste

Basic dough:
Dissolve the yeast in the water. Mix all the ingredients and add the water a little at a time. Work everything well until you get a very smooth dough. Let it rise until it reaches the right size (about 5 hours), covering it with a clean cloth. When the dough has risen to the right size, cut out discs of 15 cm in diameter. Let the discs rise a second time (about another 5 hours)
Fry them in abundant peanut oil brought to 180 °. Test the temperature of the oil by dipping small pieces of dough into it. As soon as the discs of dough are golden, remove them from the boiling oil, place them on absorbent paper to remove excess oil. Season them immediately with the sauce, grated cheese, and small pieces of fiordilatte.