Deep-fried pizza dough balls
An authentic Italian appetizer that is prepared either as a separate appetizer or when there is leftover pizza dough. I made these balls as an appetizer at an Italian-themed dinner with friends. It’s good to eat these balls as they are or dip them in different sauces.
Preparation time: 2.5 to 3 hours preparing the dough, 15-20 minutes frying the balls
Level: Easy
Quantity: This quantity makes a decent bowl of balls
Ingredients:
500 g Tipo 00 pizza or foccacia flour
250 ml of lukewarm water
1 pack of dry yeast
0.5 tbsp of sugar
1 iron spoon of sea salt
3 tbsp olive oil
1 bottle of vegetable oil for frying
Preparation:
- Mix the flour, water, yeast, sea salt, sugar and olive oil.
- Pour the dough onto the work surface and knead for at least 5 minutes into a nice, smooth dough.
- Place the dough in a bowl, cover with a towel, and leave to rise in a warm place. Most electric ovens also have a function for raising the dough, but the dough can also be left to rise in a warm place.
- Let the dough rise until the amount of dough is at least 2x, better more.
- Put the dough on the work surface, press the air out of the dough, and form balls about 2.5 cm in size. Let the balls stand on the table for about 30 minutes until the balls rise a little more.
- At the same time, heat cooking oil in a saucepan to a slightly higher heat than average.
- Prepare the pizza balls in batches, depending on the size of the pan used. In the case of a smaller pan, you could deep-fry about 8 balls at once. Place the balls in the hot oil and fry them with the least amount of spoon until the balls are nicely light brown.
- Using a small sieve, put the balls on a paper towel so that most of the oil is absorbed.
Serve the finished balls as an appetizer, with your favorite sauces.
Ready!!
