Fried pizza dough with tomato sauce and pepperoni
Ingredients
4 persons
- 200 grams of flour
- 1 tablespoon olive oil
- pinch of salt
- 1 teaspoon sugar
- 2 grams of active dry yeast
- 14 cups of water
- 1 jar ELVEA Tomato and Pepper
- 100 grams green olives
- handful of oregano
- handful of arugula
- 70 grams of Parmesan cheese
- Truffle shavings
Preparation
-
1
Sprinkle the flour on your work surface and make a well in the center.
-
2
Mix in the olive oil, salt, and sugar. Dissolve the fresh yeast in the water and pour the yeast mixture into the flour.
-
3
Knead the mixture by hand into a homogeneous and smooth dough.
-
4
Roll the dough into a ball, cover with a clean kitchen towel, and let rise in a warm place for at least 90 minutes, or overnight in the refrigerator under plastic wrap.
-
5
Roll out the dough to a thickness of 3 mm. Cut into strips of 4 by 0.5 cm.
-
6
Deep-fry at 165 °C until they puff up and are golden brown.
-
7
Let them drain on paper towels.
-
8
Divide the tomato and bell peppers, the olives, and the fried dough among the plates. Finish with oregano, arugula, and shavings of parmesan and truffle.
Buon appetito!
