METHOD
Dissolve yeast in 1/2
cup warm water. Let stand for 5-10 minutes. Stir in additional cup water.
Gradually add flour
and salt to yeast. Mix until dough begins to hold together. Knead to a
soft consistency. Continue to knead until smooth and elastic, about 10
minutes. Place dough in a lightly floured bowl. Let rise until doubled
in size, about 1 1/2 to 2 hours.
Roll dough on floured
wooden surface until about 3/8-1/2 inch thick. Divide into 3 inch squares,
allowing room for expansion between each square. Cover with a cloth and
let rise for 30-45 minutes.
Pour about 1/2 inch
of pure olive oil into a deep fry pan. ( High sides help keep splatters
down.) Heat oil to about 350°-375° . To test, break off a small
piece of dough. If it immediately begins to sizzle and brown, oil is ready. Do not heat oil to the smoke point. This is dangerous, and it will
burn the pizze. Lower 3-4 dough pieces into oil, being careful not to
splash. Within a few seconds dough will rise, and bubbles form on surface
of the frying dough. When golden, turn and cook other side. Remove and
drain on paper. Continue until all dough is used.
Garnish with butter and
sugar, olive oil and sugar, or simply butter or olive oil alone.
recipe from www.inmamaskitchen.com
Adapted from www.theartisan.net
Contributed by Jerry De Angelis
Read about nonna
madeleine
"If
making a large batch, it may be best to make as many as can be eaten while
they are hot, turning off the heat, and enjoying them. Place a bowl of
sugar, butter and olive oil on the table. Other than dishes, nothing else
is necessary to eat these treats. One's hands are the best eating utensils.
" Jerry DeAngelis
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