Description
In the new cookbook ” Pure Italian Cuisine” Restaurateur and hospitality pro Roberto Payer shares his love of simple ingredients and his native Italy. the recipes are perfectly executed by Executive Chef Franze Conde with delightful writing by Jonah Freud. For the cook or armchair traveler!
Ingredients
Scale
- The Dough
- ¼ ounce grams dry yeast
- 0.8 ounces water
- 9 ounces flour
- 3.4 ounces water
- Pinch of salt
- 25 ounces oil for frying (peanut is best as it takes the highest heat)
- Toppings
- Tomato sauce* recipe below
- Buffalo Mozzarella
- Grated Parmesan cheese (imported is best)
- Anchovy filets in oil
- Prosciutto and Figs
- Mushrooms
- Mascarpone and Salmon
- Mascarpone and Truffles
- *Tomato sauce
- 2 ounces extra virgin olive oil
- 2 cloves garlic crushed but whole
- 17 ½ ounces*Passata
- Passata
- This is tomato sauce that has been strained to remove the seeds.
- I recommend imported tomato sauce (but domestic will work in a pinch.)
- 3 sprigs each of Basil and Parsley tied with bouquet garni (3 sprigs parsley, 2 sprigs rosemary 1 bay leaf tied together)
- Salt to taste
- Pinch of sugar
Instructions
- To make Passata:
- Saute garlic in olive oil, be careful not to burn or it will be bitter.
- Remove the garlic after it begins to brown slightly, remove from the pan and add the passata. Simmer for 5 minutes and add the bouquet garni salt and sugar and remove the pan from the heat.
- Let the herbs infuse for 5 minutes.
- Remove the herbs and the sauce is ready.
- Pizza Base/Dough:
- Mix the yeast and water in a bowl, cover and let rest for 5 minutes.
- Put all of the dough ingredients in the bowls of a stand mixer.
- Using a dough hook mix until you have a smooth dough.
- Cover again and let rest for 5 minutes.
- Divide the dough into 20-25 balls about ½ ounce each.
- Flatten the dough with your hands or a rolling pin.
- Fry the dough at 350-375f until golden brown and have risen.
- Remove from the oil, drain and serve immediately with your choice of toppings
- Category: Snack or appetizer
- Cuisine: Italian