Fried pizza pocket
Tags: Snack Starter Fingerfood Italian cuisine VegetarianIngredients
|
400
g
|
|
|
380
ml
|
water
|
|
3
g
|
brewers' yeast
|
|
7
g
|
salt
|
|
3
g
|
sugar
|
|
60
ml
|
extra virgin olive oil
|
|
40
ml
|
sunflower oil
|
|
for processing
|
|
|
|
For the filling:
|
|
as desired
|
tomato sauce
|
|
as desired
|
mozzarella cheese
|
|
as desired
|
basil
|
Preparation
Pour the water and olive oil into a bowl and dissolve the yeast. Add the Schär Pizza Mix and begin to make the dough. Add sugar, salt and vegetable oil. Knead for around 8 - 10 minutes until the dough is soft and smooth. Put in a bowl, cover with cling film and refrigerate at 5°C for around 5 hours.
Remove the dough from the fridge, create balls of the desired size and wrap individually in cling film. Leave to rest at room temperature for around 2 hours.
Roll the balls out, dusting the worktop with Schär Rice Flour to prevent the dough from sticking. Spread the filling over half of the dough, then fold the other half over the filling, sealing it like a calzone. Seal the dough firmly at the ends to prevent the filling from leaking. Slide the pizza into the hot oil and fry.
Quanititá: 6 tasche di pizza fritte da 120g l’una
Chef's tip: Be very careful when rolling out the dough, using Schär Rice Flour to prevent it from breaking.
