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Fried pizzas with amatriciana sauce

Fried pizzas with amatriciana sauce

Fried pizzas with amatriciana sauce

Type of Cooking: Fried

 

Ingredients

For the dough:

  • 1 kg of type 2 flour
  • 700 g of water
  • 40 g of extra virgin olive oil
  • 20 g of salt
  • 7 g of dry brewer's yeast

For the sauce:

  • 250 g of peeled tomatoes
  • 100 g of bacon
  • 50 g pecorino romano
  • peanut oil for frying

Preparation

The doses of the dough provided are on 1 kg of flour, for pizzelle for 4 people just a 500 g stick. In a large glass bowl, add flour and dry brewer's yeast, gradually pour in the water and start mixing with a spoon, add the oil and knead slowly with your hands. Finally, add the salt and mix the mixture for a few moments. Leave the dough to rest in a well-oiled bowl for an hour covered with a clean tea towel. After the necessary time, lay everything on the work surface and proceed with the folds: fold the dough on itself, the lower part must always be perpendicular to you. Proceed with four, five folds every twenty minutes for an hour. Place the dough in the bowl and let rise in the lower shelf of the refrigerator covered by a cloth for 18/24 hours. Pull the dough out of the refrigerator, wait 10 minutes and divide it into two loaves. For pizzelle for 4 people just a 500 g pan (with the rest you can make a good white pizza). Leave to rise for at least an hour. In the meantime, prepare the sauce. Blend the tomatoes with an immersion blender. Cut the bacon into cubes, brown it in a non-stick pan and drain it on absorbent paper, leaving it crispy. On the basis of the guianciale cook the tomato sauce, add salt and turn off after 15 minutes. Grate the pecorino cheese in flakes. Remove the pieces of dough gradually from the dough and spread them gently with your hands until they form small pizzas, dip them in hot oil and fry until golden brown, drain well. Serve the hot pizzelle, sprinkled with sauce, bacon and pecorino.

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