How to make Italian Fried Pizza

Grandma’s Fried Pizza (Italian pizza fritta). Inspired by street foods of Sicily, this dish can be enjoyed as an appetizer or a main dish.

INGREDIENTS:

Dough

• 1 tsp granulated sugar 5 mL
• 1 tsp rapid rise yeast 5 mL
• 4 1/2 to 5 cups bread or all purpose flour 1.1 to 1.18 L
• 1 tsp salt 5 mL
• 1/3 cup semolina 75 mL
• 1 3/4 cups water 425 mL
• 1 Tbsp canola oil 15 mL

Tomato Sauce

• 4 garlic cloves, thinly sliced
• 1/2 tsp red chili flakes 2 mL
• 2 Tbsp canola oil 30 mL
• 1 can (28 oz/796 mL) crushed tomatoes
• 8 to 10 basil leaves, torn
• salt and pepper to taste 
• 4 cups canola oil 1 L
• 1/2 cup Parmigiano Reggiano Cheese 125 mL

METHOD:

1. In mixing bowl, with a dough hook attachment, place sugar, yeast, salt, 1 cup (250 mL) flour and semolina. Stir to combine ingredients.
2. Add water and canola oil and mix well to combine ingredients. With mixer running, gradually add enough remaining flour to form a smooth dough. Let machine mix dough or knead by hand for about 10 minutes. Remove dough hook, cover dough, and let rest for 15 minutes.
3. Divide dough into 4 equal pieces and place on baking sheet lined with parchment paper. Cover, and let rise until dough is double in bulk, about 40 minutes.
4. Meanwhile, prepare tomato sauce. In large saucepan over medium-high heat, add canola oil. Add garlic and chili flakes. Simmer over low temperature about 1 minute. Do not let garlic burn. Add crushed tomatoes and mix well.
5. Bring to a simmer and add basil leaves. Season with salt and pepper. Remove from heat.
6. In deep fryer, heat 4 cups (1 L) of canola oil to 350 °F (180 °C).
7. Lightly flour the dough. Cut each of the 4 balls of dough into 4 pieces. Flatten with hands or with rolling pin to about 1/8-inch in thickness. Place each piece, one at a time into the hot oil. Fry each side until golden brown in color, about 2 minutes per side. Remove and drain on paper towels.
8. Top each pizza with tomato sauce and sprinkle with Parmigiano Reggiano cheese.
9. Serve fried pizza immediately.

Tips: The tomato sauce can be prepared ahead of time, reserving the basil leaves until ready to use. 

• The dough can be made one day ahead and refrigerated after the balls have been formed. Let dough come to room temperature before flattening and frying.
• Add your favorite pizza toppings.