Method

• 1.
  To make the lemon puree, place lemons in a saucepan and cover with water. Bring to the boil and simmer for 5 minutes. Drain and repeat 3 times. On the final time, bring to the boil and simmer for 30-35 minutes or until very soft. Drain, reserving 125ml lemon cooking water. Place lemons in a blender with the olive oil and lemon water and blitz until combined. Season. If lemon puree is a little thick, add more lemon water until you reach a good consistency. Season. Set aside.

• 2.
  Meanwhile, for the pizza fritti, place 550ml lukewarm water in a jug, add yeast and mix gently to combine. Set aside for 6-8 minutes or until mixture begins to foam. Place flour in the bowl of a stand mixer with the dough hook. Add yeast mixture and mix on low speed until combined and smooth. Add a good pinch of salt flakes and mix for 2-3 minutes.
• 3.
  Grease 3 large oven trays and line with baking paper. Turn dough out onto a lightly floured work surface and shape into a ball. Place on another oven tray lined with baking paper. Cover and set aside for 30-40 minutes or until dough is doubled in size. Divide dough into 100g balls and set aside for 30-40 minutes or until doubled in size. Flatten the dough, pushing your finger in the middle of the ball, taking care not overstretch it but leave a nice and fluffy rim on it. Place shaped balls onto prepared trays.
• 4.
  Half-fill a large deep frypan with vegetable oil over high heat to 180°C (a cube of bread will turn golden in 90 seconds). Fry pizza fritti, in batches, turning occasionally, for 2-3 minutes or until golden brown. Cool on a wire rack.
• 5.
  Place pizza fritti on a platter and lemon puree in a small bowl. Place a small spoonful of puree in the centre of each pizza fritti, topped with sea urchin roe. Serve scattered with freshly ground black pepper and thyme leaves.