Those fried pizza dough balls are so addictive and make them the perfect appetizer for any day party! They’re so puffy inside with a lightly crunchy texture on the outside and filled with a gooey melted cheese and tomato sauce.
Cut mozzarella cheese into small bites. Place it in a colander and let it drain until you’ll need it.
Put 100 ml of water in a bowl. Add the yeast and sugar. Whisk until everything is combined. Let it sit for 10 minutes.
Place flours in your stand mixer, add a teaspoon of salt and mix until combined. Add the yeast mixture and start kneading at low speed.
With the mixer still working, slowly pour in olive oil then the water. Knead at medium high until you’ll have a smooth and elastic dough.
Cover with cling film the bowl and leave the dough to proof until doubled in size (about 2 hours). SEE NOTES
While the dough is proofing, make the sauce: In a small sauce pan heat one teaspoon of olive oil over medium heat.
Sauté the garlic for a few seconds and then pour in the tomato sauce.
Season with salt and pepper and let it simmer at low heat for about 10 minutes or until the sauce thicks.
Turn off the heat. Discard the garlic and add the oregano. Mix and let it cool to room temperature.
Once the dough is ready divide it into 40 gr portions and shape the balls. Lightly dust with flour a surface where you’ll place the filled balls.
Lightly oil your hands. Take one of the of the balls and flat it a little bit. Add half a teaspoon of sauce in the middle and then a bite of mozzarella cheese.
Pull corners to the center and pinch edges together to seal. Use your hands palms to carefully re-shape the ball. Place it seam side down on a surface.
Repeat until all the pizza dough balls are assembled and then leat them rest, covered with cling film, for about 15 minutes.
In a deep frying pan, heat a generous amount of frying oil. Working in batches, fry pizza balls for about 3-4 minutes or until puffy and brown.
Transfer the balls to a paper towel-lined plate and let them cool sightly before serving
Notes
Dough proofing: It will take about 90 min to 2 hrs in summer or 3 to 4 hrs in cold seasons.
Nutrition Information
Serving: 1grams
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