Fried Pizzette Swollen with Sauce and Stracciatella are an authentic specialty of the region, known and appreciated throughout Italy. They are small round pizzas, made with a leavened dough and then fried in boiling oil until golden brown. Their texture is soft and tasty, with a crispy exterior and a soft interior.
The most classic fillings for fried pizzas from Puglia are simple but tasty: fresh tomato, mozzarella, black olives and oregano. Popular variations include burrata, raw ham, dried tomatoes and strong ricotta.
Fried pizzette are an ideal street food, perfect for a tasty appetizer, a quick lunch or an informal dinner. They can be enjoyed hot and freshly fried, accompanied by a good glass of red wine or cold beer.
Ingredients
Tools
Steps
Start by dissolving the yeast in water in a large bowl.
Add the oil and stir
Now add all the flour
When the flour absorbs all the water, add the salt
Mix everything together and leave to rest in the bowl for 15 minutes
After 15 minutes make the first fold bringing the sides towards the center
Make the second fold and leave for another 15 minutes and repeat this operation 2 more times and leave to rest for 3 hours
After 3 hours we will find it more than doubled
At this point Pour the dough onto a work surface with some re-milled semolina.
Take pieces of dough, the size depends on how big you want the pizzas. Let them rise for another hour covered with film or a cloth.
Lightly press to form the pizzas
and fry in plenty of peanut oil. Once fried, I recommend you enjoy these pizzas either by stuffing them inside as you like or as I prefer with a simple tomato sauce with basil and a delicious stracciatella from Puglia.
Varied doses for servings