Pizza Fritta Fried Pizza Dough Food

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.

CRISPY DEEP-FRIED PIZZA

Steps:

• Preheat the oil to 365 degrees F. A deep-fryer is best, but if using a stove top method, fill a cast iron Dutch oven or heavy chicken fryer with oil about 4 inches deep.
• Roll dough out and cut it in half. Stir the oregano and basil into the pizza sauce. Slice the pepperoni. Spread half of the pizza sauce on half of each side, of the dough, add the cheese and pepperoni, distributing evenly. Apply a thin line of the water to the edge of the dough and fold each over onto itself and press to seal.
• Check the oil temperature and carefully add the pizza pockets. Cook for 2 minutes, turn over and cook for 1 minute more. Remove to a paper towel lined plate. Transfer the pizza to serving plates and garnish with remaining pizza sauce, Parmesan and fresh basil leaves.
• Combine all the dry ingredients in bowl of food processor or stand mixer. Or if by hand, combine in a medium bowl. Add the warm water to small glass bowl. Sprinkle the yeast over and let it sit for 10 to 15 minutes. Add oil and yeast mixture to dry ingredients and depending on method using, combine until a dough ball forms. For food processor, pulse on dough setting until dough is smooth and elastic. For stand mixer, slow speed until dough is smooth and elastic. For hand method, knead on lightly floured surface until smooth and elastic. Form the dough into a ball. Lightly oil a large bowl, add the dough ball to it, cover tightly with plastic wrap or a well-floured tea towel, and set in a warm place or a 100 degree F oven until doubled, about 1 hour.
• Punch down, and let rest for 5 minutes. Divide the dough in half for 2 large pizzas or into 4 equal pieces for calzones or small individual pizzas. Roll the dough into 1/4-inch thick rounds. Cooks Note: Can be made ahead and also freezes well.

PIZZA FRITTATA

Steps:

• Preheat the broiler. Whisk the eggs and egg whites with 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium heat. Pour in the egg mixture and stir with a rubber spatula until curds begin to form, 2 to 3 minutes. Transfer the skillet to the broiler; broil until set but not browned, 30 seconds to 1 minute.
• Spread the marinara sauce over the eggs, leaving a 1/2-inch border. Top with the mozzarella, pepperoni and parmesan. Return to the broiler until the cheese is bubbling, 1 to 2 minutes. Set aside.
• Whisk the vinegar with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the salad greens and bell pepper; toss. Sprinkle the frittata with basil and cut into wedges. Serve with the salad and bread.

FRITTATA PIZZA

Steps:

• In a non-stick skillet, heat olive oil. Add onions and peppers, cover and cook for 5 minutes or until tender. While this is cooking, chop up strand pasta if it is sticking. Add the pasta and cook, uncovered, very slowly until a crust just begins to form. Stir in eggs and, with a fork, work them into the pasta. Cover and cook over very low heat until eggs have set, about 3 minutes. With a spatula, work the bottom to loosen it so that you will have an easier time later sliding it on a plate. Uncover, spoon over tomato sauce and scatter mozzarella and whatever toppings you like. Cover again just to melt the cheese. Slide onto plate and serve.

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 WITH TOMATO SAUCE OR HONEY

Steps:

• In a saucepan, heat up extra-virgin olive oil for the tomato sauce. Add the crushed tomatoes, garlic, salt and basil. Cook for 2 to 3 minutes.
• Divide dough into 8 equal parts. Stretch and flatten out each piece with your hands to create little pizzas.
• In a large pan, heat the extra-virgin olive oil on high heat. Gently place each piece of dough in the hot oil and cook for about a minute on each side. Once the dough is puffy and golden brown on both sides, remove them from the pan and place on a paper towel to absorb the excess oil.
• Remove any raw garlic, if desired, from the tomato sauce and spoon sauce onto the fried dough. Top with freshly grated pecorino cheese, and serve immediately.
• For a sweet version: drizzle honey on the fried dough, and serve hot.

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.

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.