Step 1

Dissolve brewer’s yeast in 1 1/2 cups room-temperature water and add half the flour. Mix quickly, cover with a damp cloth and let rest for 30 minutes. Add the remaining flour and knead vigorously for at least 10 minutes. Add the salt and knead again. Shape into a ball and place in a bowl covered with plastic wrap. Let rest in the refrigerator for 24 hours.

Step 2

Remove the dough from the refrigerator and let rest at room temperature for 2 hours.

Step 3

Divide dough into 1- 1 1/2 oz. balls. Place on a floured surface and let rest for 30 minutes.

Step 4

Meanwhile, bring peanut oil to 350°F in a frying pan. Add dough and fry until golden in color. Drain on a paper towel and sprinkle with salt. Serve with prosciutto and squacquerone. Garnish with orange zest.Ricetta di Matteo Aloe