From Puglia with love
The Fluffy Fried Mini Pizzas with Sauce and Stracciatella are an authentic regional specialty, known and appreciated throughout Italy. These are small round pizzas, made with a leavened dough and then fried in hot oil until golden brown. Their texture is soft and tasty, with a crispy exterior and a soft interior.
The most classic toppings for Puglian fried mini pizzas are simple yet delicious: fresh tomato, mozzarella, black olives, and oregano. Popular variations include burrata, prosciutto crudo, sun-dried tomatoes, and strong ricotta.
Fried mini pizzas are an ideal street food, perfect for a tasty appetizer, a quick lunch, or a casual dinner. They can be enjoyed hot and freshly fried, accompanied by a good glass of red wine or fresh beer.
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- Difficulty: Very easy
- Rest time: 5 Hours
- Preparation time: 5 Minutes
- Portions: 20 mini pizzas
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 124.80 (Kcal)
- Carbohydrates 18.00 (g) of which sugars 0.95 (g)
- Proteins 4.06 (g)
- Fat 4.43 (g) of which saturated 0.25 (g)of which unsaturated 0.21 (g)
- Fibers 0.97 (g)
- Sodium 351.43 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups all-purpose flour
- 1.5 cups water
- 0.2 oz fresh brewer's yeast
- 0.5 oz salt
- 3 tbsps extra virgin olive oil
- 7 oz tomato sauce (already cooked)
- 7 oz stracciatella
Tools
- 1 Bowl
- Frying Pans
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 and let it rest in the bowl for 15 minutes
After 15 minutes, make the first fold by bringing the sides towards the center
Make the second fold and let it rest for another 15 minutes, repeat this operation 2 more times and let it rest for 3 hours
After 3 hours it will have more than doubled in size
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 mini pizzas. Let them rise for another hour covered with plastic wrap or a cloth.
Slightly flatten to form the mini pizzas
And fry in plenty of peanut oil. After frying, I recommend enjoying these mini pizzas either filled inside with your favorite ingredients or as I prefer, with a simple basil tomato sauce with a delicious Puglian stracciatella.
