⏳ Yield & Time

Yield: 4 servings

Preparation Time: 60 minutes

Cook Time: 5 minutes

Total Time: 70 minutes

🍽 Ingredients

• 2 1/2 cups (300g) All-purpose flour
• 1 teaspoon Salt
• 1 1/4 teaspoons Active dry yeast
• 1 1/4 cups (300ml) Lukewarm water
• For frying Vegetable oil
• 1/2 cup Tomato sauce
• 1/2 cup Shredded mozzarella cheese
• To taste Optional toppings (e.g., basil, oregano)

📖 Instructions

1. In a large bowl, combine 2 1/2 cups (300g) of all-purpose flour, 1 teaspoon of salt, and 1 1/4 teaspoons of active dry yeast. Give it a good whisk!
2. Make a well in the center of the flour mixture. Gradually add 1 1/4 cups (300ml) of lukewarm water, mixing with a fork until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Add a little more flour if it's too sticky; it should be slightly tacky but not gloppy.
4. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size. My kitchen gets toasty, so sometimes it's faster, sometimes slower. Don't worry too much about the exact time.
5. Meanwhile, prepare your tomato sauce. I use my grandma's recipe but jarred works too, if you are pressed for time. No judgement here!
6. Once the dough has risen, punch it down gently. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. If you're a visual learner like me, look for a consistency like a thin crepe!
7. Use a 6-inch cookie cutter or a knife to cut out circles from the dough. It doesn't have to be perfect. I once tried to make perfect circles and ended up with a total mess. Embrace the imperfections, I say!
8. Heat about 1/2 inch of vegetable oil in a large skillet or frying pan over medium heat. The oil is ready when a small piece of dough dropped in sizzles immediately. We are not making soggy pizza here, people!
9. Carefully place 2-3 pizza circles in the hot oil, making sure not to overcrowd the pan. Fry for about 2-3 minutes per side, or until golden brown and crispy. Use tongs to flip them; that's how I prevent disaster!
10. Remove the fried pizza circles to a wire rack or paper towel-lined plate to drain excess oil.
11. Spread a thin layer of your tomato sauce over each fried pizza circle, then top with shredded mozzarella cheese and any other desired toppings. I like a little basil on top, but you do you!
12. Bake in a preheated oven at 400°F (200°C) for about 5-7 minutes, or until the cheese is melted and bubbly and slightly browned. This is the moment of truth, my friend!
13. Remove from the oven and let cool slightly before slicing and serving. Enjoy your Pizza Fritta! It's best served fresh. But if there are leftovers... don't blame me. It will still be tasty!

📝 Notes

• Don't forget to let the dough rise! It's crucial for a good texture.
• If your dough feels too sticky, add a little more flour.
• Adjust the frying time depending on your stove and pan. The key is crispy golden brown color!