In a mixing bowl, whisk together yeast, a pinch of sugar, and 1.36 kilograms water. Let sit 5 minutes, or until the yeast has bloomed. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, add flours, salt, and olive oil. Add yeast mixture, then mix on low speed 3 minutes, or until the dough comes together.

Transfer mixture to a large container and let rest 1 hour at room temperature.

Stretch and fold the dough, then let rest an additional 20 minutes at room temperature.

Once proofed, wrap dough tightly in plastic wrap and refrigerate overnight.

The next day, remove the dough from the refrigerator and let sit 30 minutes at room temperature.

Portion into 100-gram pieces and set aside.

In a saucepan over medium flame, heat oil. Add onions and garlic and sweat until alliums are soft and translucent.

Add tomatoes and cook for 2 hours.

Stir in thyme, bay leaves, chile, and basil. Cook an additional 30 minutes. Reduce heat and keep warm.

Place 1 portion of dough on a work surface and slightly flatten out.

Fill dough with 2 ounces of tomato sauce, making sure to leave a border without any sauce.

Add mozzarella and basil.

Fold dough to encase tomato sauce, making sure to tightly seal the edges.

In a fryer, heat oil to 375°F.

Drop dough and fry until golden brown and crispy.

Transfer to a wire rack and let drain.

Season with salt and serve.