Italian Pizza Fritta Fried Dough Food

ITALIAN PIZZA FRITTA FRIED DOUGH

Steps:

• Mix until dough forms a smooth dough and if still sticky add a little more flour by a tablespoon at a time.
• Place in a bowl, cover with a towel that has been dampened and wait until double in size as it rises.
• Stretch out around two tablespoons of dough into a circle poking a hole in the center like a doughnut or shape into small round balls.
• . Place on a cookie sheet, lined with floured parchment paper.
• In the meantime, heat the oil in a fry pan, on medium-low heat.
• Place a little piece of dough, (the size of a dime) in the oil to see if it sizzles and it hot enough.
• Place the stretched out the dough or dough balls, into the oil and fry on both sides until golden brown.
• Take out of oil when done, place on paper towels to drain oil.
• Sprinkle with regular white sugar, powdered sugar or flavored sugar such as cinnamon and sugar.

PIZZA FRITTA (FRIED PIZZA DOUGH)

Steps:

• Heat oil in frying pan.
• Break off ~2" pieces of dough.
• Place in hot oil, cook until done (around 3-5 min and turning once).
• Place on paper towel and let drain (1 min).
• Sprinkle with granulated sugar.
• Cut open and place in a teaspoon of jelly (optional), or just eat them as is.
• --OR--.
• Do not add sugar/jelly - let cool and just cut open place sauce/cheese/meat/whatever inside then bake in oven for ~3-5min (until done). It's like having an extra good hot pocket LOL.

FRIED PIZZA DOUGH (PIZZA FRITTA)

Steps:

• Prepare one recipe of easiest no knead pizza dough until step #4.
• Scrape the dough onto a floured surface and use floured hands to flatten into a rectangle. Fold the two sides edges toward the center. Then fold the top and bottom edges toward the center. Gather the dough into a ball and place seam side down in a lightly greased bowl. Let sit one hour.
• Use floured hands to divide the dough into 8 balls (or less if you prefer larger portions). Cover and let sit 20 minutes longer.
• Heat olive oil over medium heat in a medium sized non-stick or cast iron skillet. Use your finger tips to flatten the dough into a circle. Avoid adding too much flour to your work surface at this point as the extra flour in the skillet tends to burn.
• Place the dough in the hot skillet. Fry for 1-2 minutes until golden and puffy. Flip it over and cook 1-2 minutes longer. Transfer to a paper towel covered tray to absorb excess oil.
• Continue with the remaining pieces of dough. Add extra olive oil to the pan as needed.
• Serve hot.

ZEPPOLI (ITALIAN FRIED BREAD DOUGH )

Steps:

• Heat about 3 inches of oil in a saucepan to 375°F (119°C).
• In a large bowl, dissolve yeast in 1/2 cup warm water; set aside for 10 minutes.
• Stir the remaining 1/2 cup water into the bowl.
• Add flour, beating vigorously until a soft dough forms.
• Turn the dough out onto a smooth surface, and knead with greased hands until smooth.
• Place dough in a greased bowl, and turn to coat the surface.
• Cover with a damp cloth.
• Let rise in a warm place until double in bulk, about 1 to 1/1/2 hours.
• Fry golf ball sizes of dough in batches until golden brown.
• Drain on paper towels.
• Sprinkle with confectioners' sugar, and eat while still hot.

PIZZA FRITA

Steps:

• If not using instant yeast, allow yeast to activate with 1.5 cups of the warm water according to the directions on the packet (about 10-15 minutes). If using instant yeast, just combine it with the dry ingredients.
• Combine all remaining ingredients in a large mixing bowl, and add water/yeast mixture. If you choose to use the anchovy paste, add it here.
• Mix until smooth. A wire whisk works well for this. Dough will be very wet and somewhat runny.
• Set dough in a warm (90-100 degree F) place to rise (covered with a moist dish towel), and allow to rise for two hours.
• Heat oil in an electric skillet or large, deep saucepan to between 450-500 degrees F. The skillet/saucepan should be at least 2 inches deep, with the first inch filled with oil. The larger the pan, the more you'll be able to fry at once.
• Once the dough is risen and oil is hot, use a tablespoon to place bits of the dough into the oil to fry. Wetting the spoon in water between dips is a great way to keep the dough from sticking to the spoon.
• Fry the dough until lightly golden brown on each side (flip each dough ball at least once). If the oil is hot enough, cooking time shouldn't be much more than 2-3 minutes.
• Once the dough has cooked to a light golden brown, remove from oil and allow to cool/drain on a cookie sheet lined with either brown paper bags or paper towels.
• Once cooled enough to touch, serve with a bowl of sugar on the side for dipping.

FRIED DOUGH

Steps:

• Mix dry ingredients in large bowl. Blend in shortening with pastry blender. Stir in milk with a fork until soft dough is formed.
• On lightly floured surface, knead dough 2 or 3 times. Cut into fourths, form each piece into a circle. Roll to 1/2 inch thickness.
• Place two at a time into the deep fat fryer, turning to brown evenly on both sides. Cook for 4-5 minutes. Drain on paper towels.

TORTA FRITTA (FRIED DOUGH ITALIAN STYLE)

Steps:

• In a small saucepan, combine milk and 1 1/3 cups water. Heat to 110F or until warm to touch; remove from heat.
• In a large bowl, combine 5 cups of the flour, yeast and salt; make a well. Add olive oil and warm milk mixture and, using a wooden spoon, stir until dough just starts to form.
• Turn out onto a well-floured surface and knead until soft and elastic, adding more flour by the tablespoon as needed to keep dough from being too sticky, about 15 minutes.
• Transfer dough to a clean bowl, cover with a clean dishtowel, and let rise until almost doubled, about 45 minutes.
• Punch down dough and turn out onto a lightly-floured surface. Roll out to a ¼ inch thick rectangle, and cut into (about 50) 2 by 3 inch rectangles, transferring cut pieces to a sheet of parchment paper with space between each piece.
• Fill a deep saucepan with 1½ inches peanut oil and heat to 365F Fry dough pieces in batches, turning them before they are halfway done, until puffed and golden brown on both sides, about 1½ minutes total.
• Using a slotted spoon, transfer torta frittas to paper towels in order to drain. Serve immediately.