- Have you eaten fried
pizza ever?
- Say what? Fried ???
What do you come up again ...?
I hear it every time
and I assure you that it is worth to try and fast to prepare. The recipe comes
from "Jamie's Italiy" and according to the author this way of
preparing pizza (frying and then toast) was the primary method.
So the first pizza in
the world was fried pizza and this is reason enough to try it.
Ingredients:
(Number of servings 5)
Dough:
1/2 kg flour *
4 tblsp. semolina (groats)
325 ml of warm
water
7 g instant yeast or
17 g fresh
1 teaspoon of
salt
1 teaspoon of
sugar
oil for frying
Tomato sauce for
pizza:
400 g tinned tomatoes (whole) or 4 large, fresh, ripe tomatoes
1 tblsp. olive oil
extra virgin
2 medium cloves garlic
1 bunch fresh basil *
or 1 tblsp. dried
salt to season
Additional ingredients:
200 g
* First, a bit about
flour. Best for pizza would be a bread flour (not to be confused with
wholemeal!) Mixed with semolina flour on a four-for-one basis. But I see no
problem to make pizza with plain flour + semolina groats.
Preparation:
Sift the flour into a
large bowl, add the semolina groats. If you use fresh yeast it should be
crushed in a bowl, add the sugar and add a little warm water (from the prepared
for the whole cake). The ingredients mix well, leave to rise for approx. 10-15
minutes and pour into a bowl with the remaining ingredients. If you use instant
yeast just pour them into the flour. Then add salt and pour on a little bit
water while stirring a large spoon. When we add all the water already and the
dough is too thick to stir it with a spoon, transfer it on the counter spilled
flour and kneading until you have a tight, firm and smooth dough. Then transfer
it into the same bowl, cover with a cloth and leave to rise until the dough
doubles in volume (approx. 30 min).
Put dough on a floured
counter and divide into parts of the half size of a clenched fist. Roll dough into
round pieces with a diameter of the pan, which we will use for frying. It
should be a large frying pan (Teflon) with a minimum diameter 20 cm. Fry each
pies on very hot oil after approx. 30 seconds on each side, transfer on paper
towel and dry with fat. Set the oven for toasting option and preheat to 180 C.
Each spread pizza with tomato sauce, put on pieces of mozzarella and sprinkle
with dried oregano (optional). Put into preheated oven on the upper level.
Remove when the cheese is melted. Submitted pizza on half and just eat in your hands as apparently they do it themselves Italians in the street bars ...
Tomato sauce:
Prepare all the
ingredients. Peel the garlic and cut into slices. If you use fresh tomatoes then
wash them, punching the middle and cut into thick cubes. In a small saucepan
warm up the oil, toss garlic with dried basil. Fry on high heat for a while
until the garlic is browned, add tomatoes. Reduce heat and cook until the sauce
thickens. If you use canned tomato sauce will be ready after 25 minutes
of slow cooking without cover. For fresh tomatoes this time will be extended to an hour.
If you use fresh basil, then add half of the prepared portion after adding
tomatoes to the fried garlic, cook together, and the other half added 5 minutes
before the end of the cooking sauce. Leaves best wash and not cut into pieces
but grab - so they taste best !!!
This sauce is also
great for pasta or grilled white meats and fish.
