Recipe courtesy of David Rocco
Episode: Sfizi
I Cocoli
Total:
1 hr 37 min
Prep:
30 min
Inactive:
1 hr 2 min
Cook:
5 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 37 min
Prep:
30 min
Inactive:
1 hr 2 min
Cook:
5 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • Flour, for work table
  • 10 ounces/300 g pizza dough, recipe follows or prepared pizza dough
  • 1 cup/300 ml extra-virgin olive oil
  • Salt
  • 3 tablespoons/45 ml honey, for drizzling
Pizza Dough:
  • 2 cups/500 ml lukewarm water
  • 1 cube or 2 tablespoons/30 ml fresh yeast
  • 4 cups/1 L all-purpose flour
  • 2 tablespoons/30 ml extra-virgin olive oil
  • 1 teaspoon/5 ml salt

Directions

Sprinkle the flour on a work table. Roll out the pizza dough to about 1/4-inch thickness. Cut the dough into small squares resembling ravioli squares.

Heat up the extra-virgin olive oil in a deep saucepan. Gently place the dough-squares in the hot oil, a few at a time, and fry until they have puffed up and are golden. Turn the dough over to cook on all sides. 

Transfer to a plate with a slotted spoon and place on an absorbent paper towel. Sprinkle with salt, while hot. Drizzle with honey and serve.

Pizza Dough:

Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Cook's Note: You can also use yeast in the powder form. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.

Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid. 

Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size.

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