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1
Sprinkle the yeast over the warm water in a small bowl.
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2
Let stand until dissolved.
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3
Process the butter and 3 eggs in the work bowl of a food processor until blended.
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4
Add the yeast mixture, 3 cups of the flour, and the salt and process until incorporated.
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5
With the motor running, continue mixing the dough, adding enough of the remaining flour in small additions to form a stiff dough.
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6
Turn the dough out onto a lightly floured surface and knead, adding flour as necessary to prevent sticking, until the dough is smooth and elastic.
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7
Cover the dough with a clean kitchen towel and let it rest at room temperature while preparing the filling.
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8
In a large bowl, beat the egg until foamy.
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9
Add the ricotta and grated cheese and mix well.
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10
Stir in the smoked mozzarella and salami.
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11
On a lightly floured surface, roll out the dough to 1/8 inch thick.
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12
Cut 3-inch circles from the dough and place 1 tablespoon filling in the center of each circle.
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13
Wet the edges of each circle with a pastry brush or the tip of your finger dipped in cool water.
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14
Fold half the circle over the filling to make half-moon-shaped turnovers, pressing the edges firmly to seal as you go.
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15
Place the pizzette on a kitchen-towel-lined baking sheet as you form them.
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16
Reroll the scraps of dough as necessary to use all the filling.
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17
Cover the sheet with a kitchen towel and set the pizzette aside in a warm place until they have puffed slightly, about 20 minutes.
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18
Meanwhile, heat the vegetable oil in a heavy, deep 4-quart pot until a deep-frying thermometer registers 350 F. Carefully slip as many of the pizzette as will float freely into the hot oil.
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19
Fry, turning with a wire skimmer as necessary, until golden brown on all sides, about 4 minutes.
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20
Remove and drain on paper towels.
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21
Repeat with the remaining pizzette, allowing the oil to return to temperature, if necessary, before adding more pizzette.
