The Italian dish of pizza fritta originated in Napoli. The dough is deep-fried before applying toppings and baked for half the time as traditional pizza (about 5 minutes). The pizza's deep baked dough is light, with a crackly crust on the outside and super tender inside with a chaotic, loose and airy hole structure, all benefiting from using fresh olive oil. It's an extra special pizza that's easy to make. Keep the toppings to a minimum (tomato sauce, cheese and basil) to appreciate the deep-frying of the dough. [Be sure to save the olive oil for later.]
1 to 2 cups extra virgin olive oil
450g store-bought pizza dough
1/3 cup your fresh tomato sauce (or high quality store-bought Marinara )
1/2 cup burrata cheese broken in 2-inch pieces
2 to 3 basil leaves, torn into small pieces
2 tbsp freshly grated Parmesan 

Heat 1/2-inch olive oil in cast iron pan to 375°. 
 Prepare basic pizza dough. Slice 450g dough ball in half. Place sheet of parchment on counter. Lightly flour the parchment and your hands or rolling pin, if using. Gently flatten the dough to 1/4-inch thickness. Gently place dough in pan, laying it down facing away from you. Cook for 1 minute on each side until light golden. Carefully turn over with large tongs. Remove from heat and place on paper towel. Spread sauce and add cheese. Place in oven and bake for 5 minutes, or until cheese melts.