Whisk together the yeast,sugar and 150ml of the warm water to activate the yeast.
Sift together the flour and salt and make a well in the center.
Pour the remaining water and oil into the well and mix together. The mix should be soft and pliable but not wet. Add more flour or water as required.
Flour a work surface and knead the dough on it.
Press the dough down with your knuckles and spread it.
Take the far end of the dough and fold it in half towards yourself.
Push it away with the heel of your hand.
Repeat this operation for about 10 minutes,or until you obtain a dough that is smooth, elastic and springs back when you try to flatten it with your fingers.
Put the dough into a lightly oiled bowl, cover with cling film and leave in a warm place until the dough has doubled in size.
One recipe should make about 24 mini pizza, 10-12cm in diameter.
Cut the pizza dough into half and divide each half into 6 equal size balls.
Place the balls on a silicone paper lined deep tray in room temperature with a gap between them as they will rise.
Cover with cling film and leave to prove for 10-15 minutes.
After proving, flatten the dough by hand to 10 cm discs, sprinkling with semolina on both sides if sticky.
Using a fork, prick the dough.
Heat the frying oil to 175'C in a deep sauce pan or a deep fat fryer.
Gently place 2-3 discs at the time into the oil and hold them below the oil's surface with a slotted spoon.
Cook until they become puffy and golden. They will cook relatively quickly, (maximum 2-3 minutes) so keep an eye on them to make sure they do not get too dark or burn.
Take them out when ready and drain on paper towels.
Spread some warm tomato sauce with a spoon on top, followed immediately by some small mozzarella chunks, picked leaves of basil and a generous sprinkling of grated Parmesan cheese.
«Do not let the yeast and salt come into contact until you are mixing the dough as the yeast will not activate. To completely melt the cheese place the pizza under a grill (190 C) for about 3-4 minutes. »