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Deep fried pizza dough with black summer truffle

05/07/2021

WITH BOSCOVIVO TRUFFLE CARPACCIO 

For the dough: 300 ml of water, 500 g of flour 0 or 00, 15 g of baking powder, 2 tablespoons of extra virgin olive oil, 2 teaspoons of salt, 1 teaspoon of sugar

For the filling: 100 g of stracchino, 50 g of Boscovivo truffle Carpaccio

Prepare the dough by combining flour, sugar, salt and yeast in a bowl. Add the water and oil slowly and mix first with a fork and then with your hands until you get a soft and elastic dough.

Divide the dough into about 12 balls and place them on a floured surface. Mash them with your hands creating a small hole in the center and obtain some disks of about 10 cm diameter.

Heat abundant peanut oil in a high-sided pot and fry a few disks at a time until they become golden brown. Drain them on kitchen paper and garnish them with stracchino and truffle carpaccio.

With this dose you will get about 12 small fried pizzas.