Fried Cheese and Tomato Pizzas

Dough

• 350 g water
• 1 tsp sugar
• 1 tsp dried instant yeast
  of 10 g fresh yeast, crumbled
• oil, for greasing
• 300 g semolina
• 300 g strong white bread flour, plus extra for flouring
• 2 tsp fine sea salt

Topping

• 100 g pecorino cheese, cut in pieces (3-4 cm)
  of 100 g Provolone (Italian cheese), cut in pieces (3-4 cm)
• 1 garlic clove
• 30 g extra virgin olive oil
• 400 g tinned chopped tomatoes
• 1 tsp fine sea salt
• 2 sprigs fresh basil, leaves only
• 1 tsp dried oregano
• oil, for frying