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
Units
Scale
The Dough:
- 1/4 oz (7 g) dry yeast
- 0.8 oz (25 ml) warm water, for activating yeast
- 9 oz (255 g) flour, plus more for dusting
- 3.4 oz (100 ml) water
- Pinch of salt
- 25 oz (750 ml) peanut oil (or other high-heat oil), for frying
Tomato Sauce:
- 2 oz (60 ml) extra-virgin olive oil
- 2 cloves garlic, crushed but left whole
- 17 1/2 oz (500 g) passata (strained tomato sauce)
- 3 sprigs each fresh basil and parsley, plus 2 sprigs rosemary and 1 bay leaf, tied into a bouquet garni
- Salt, to taste
- Pinch of sugar
Toppings (choose one or serve a selection):
- Buffalo mozzarella, torn
- Grated Parmesan, for finishing
- Anchovy fillets in oil
- Prosciutto and fresh figs
- Mushrooms, sautéed
- Mascarpone and smoked salmon
- Mascarpone and shaved truffle or truffle oil
Instructions
Make the tomato sauce:
- Warm the olive oil in a saucepan over medium heat. Add the crushed garlic and sauté gently until it just begins to turn golden — do not let it burn or it will turn bitter.
- Remove and discard the garlic. Add the passata and simmer for 5 minutes.
- Add the bouquet garni, a pinch of salt, and the pinch of sugar. Remove the pan from the heat and let the herbs infuse for 5 minutes.
- Remove and discard the bouquet garni. The sauce is ready. Set aside to cool slightly.
Make the dough and fry the pizzas:
- Combine the yeast with the 0.8 oz warm water in a small bowl. Cover and let rest for 5 minutes until frothy.
- Add the yeast mixture, remaining water, flour, and salt to the bowl of a stand mixer fitted with a dough hook. Mix until a smooth dough forms.
- Cover and let rest for 5 minutes.
- Divide the dough into 20–25 balls, about 1/2 oz (14 g) each. Flatten each ball with your hands or a rolling pin into a small round disc.
- Heat the peanut oil in a deep, heavy-bottomed pan to 350–375°F (175–190°C). Fry the dough rounds in batches until golden brown and puffed, about 2–3 minutes, turning once. Do not crowd the pan.
- Remove with a slotted spoon, drain briefly on paper towels, and serve immediately.
To serve:
- Spoon a small amount of tomato sauce over each fried pizza base. Add your choice of toppings. For a cocktail party, lay out the pizza bases and the toppings in small plates so guests can customize their own.
Notes
Peanut oil is ideal for frying because it tolerates high heat without smoking. Keep the oil temperature between 350 and 375°F — too cool and the dough absorbs oil; too hot and the outside browns before the dough cooks through. These are best eaten the moment they come out of the oil, so have your toppings ready before you start frying.
- Category: Snack or appetizer
- Cuisine: Italian