Pizza Fritta

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the warm water, active dry yeast, and sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.

   Ca. 10 min.

2. 2

   Add the all-purpose flour, salt, and olive oil to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms.

   Ca. 2 min.

3. 3

   Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it is smooth and elastic.

   Ca. 7 min.

   Kokkens note: If the dough is too sticky, add a little more flour, one tablespoon at a time.

4. 4

   Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.

   Ca. 1 t.

   Kokkens note: A slightly warm oven (turned off) can be a good spot for rising dough.

5. 5

   While the dough is rising, prepare the simple tomato sauce by combining the canned crushed tomatoes and salt in a small bowl. Stir well and set aside.

   Ca. 1 min.

6. 6

   Once risen, gently punch down the dough and divide it into 4 equal pieces.

   Ca. 1 min.

7. 7

   On a lightly floured surface, stretch or roll each piece of dough into a thin, roughly 15 cm (6-inch) circle or oval shape.

   Ca. 2 min.

   Kokkens note: Try to keep the edges slightly thicker than the center.

8. 8

   Heat the vegetable oil in a deep pot or Dutch oven to 175°C (350°F).

   Ca. 5 min.

   Kokkens note: Use a kitchen thermometer to ensure the correct oil temperature for best results.

9. 9

   Carefully place one or two pieces of dough into the hot oil, ensuring not to overcrowd the pot.

10. 10

    Fry for 2-3 minutes per side, or until golden brown and puffed.

    Ca. 6 min.

    Kokkens note: The dough should puff up significantly as it fries.

11. 11

    Remove the fried dough with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.

12. 12

    Repeat with the remaining dough.

    Ca. 6 min.

13. 13

    Immediately top the hot pizza fritta with a spoonful of the prepared tomato sauce, some fresh mozzarella pieces, and a few fresh basil leaves.

    Ca. 1 min.

    Kokkens note: The heat from the fried dough will gently melt the mozzarella.

14. 14

    Serve immediately and enjoy the warm, crispy, and soft pizza fritta.