Pizza Fritta – Fried Dough
1 package Fleischmann’s RR Yeast (http://www.breadworld.com)
1 teaspoon sugar
1 3/4 cup water – 115 degrees
4 1/2 – 5 cups flour
1 tablespoon extra virgin olive oil
1 1/2 teaspoon kosher salt
Combine yeast, sugar and water in the bowl of a stand mixer, yeast will bloom in 3-4 minutes (this is known as “proofing” the yeast which means it’s active & good). Add remaining ingredients. Using a dough hook, mix ingredients on low until combined. Increase to medium low and mix 9-10 minutes (this is known as “kneading” the dough. If you do not have a stand mixer, the same process can be done in a large mixing bowl using your hands to “knead” the dough for 10 minutes.
Place dough in a well oiled bowl and cover with plastic wrap. Allow dough to double in size, approximately 1-2 hours (or overnight).
In a large skillet place 2-3 cups of corn or vegetable oil and heat over medium high. While oil is heating up, tear off a 3 inch piece of dough, using your hands, flatten out like a pancake. When oil has reached a 350 degree temperature, place dough in oil, cook 2-3 minutes, or until slightly golden, turn and cook an additional 2-3 minutes or until dough is slightly golden.
Place cooked dough on a wire rack. Top with favorite pizza sauce or cinnamon sugar mixture. Bon Appetito!
Galena’s Pizza Sauce
16 ounce size plum tomatoes, chopped (Pomi Brand is recommended)
2 tablespoon tomato paste
1/2 cup red wine
1 teaspoon dry basil
1 teaspoon dry oregano
1/2 teaspoon ground fennel seed
1/4-1/2 teaspoon red pepper flakes
1 tablespoon butter
Combine all ingredients in a medium sized saucepan. Simmer over low heat 20-30 minutes, or until sauce is slightly thick.
For more great recipes from Gail: http://foodsinthefastlane.me/