MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pizza Fritta
 Categories: Pastry
      Yield: 16 Fritta
 
      4 c  Bread flour
  1 1/3 c  Water; lukewarm
    1/2    Fresh yeast cake
      1 tb Salt
      2 tb Olive oil
 
  We have this on holiday mornings, or just for a treat. The original
  is so good. You sometimes see this offered county fairs, or carnivals
  but using extra virgin olive oil for the frying really makes a
  difference.
  
  Extra virgin Olive oil for frying or, if you must, use regular olive
  oil.
  
  Place the bread flour in a mixer bowl and add the salt. Stir to
  combine. In a small bowl, add the yeast to the water and let it sit
  until the yeast dissolves.
  
  Electric Mixer:
  
  Pour the water/yeast mixture into the flour and mix on high speed to
  combine. Change to the dough hook and knead for about 5 minutes.
  
  By hand:
  
  Pour the water/yeast mixture into the center of the flour and mix in
  the flour until you can gather the dough in your hands. Knead the
  dough on a lightly floured surface until the dough is smooth and
  elastic, about 10 minutes.
  
  Place in a warm place to rise until doubled.
  
  After the dough rises, punch the dough down and knead by hand just
  for a moment to distribute the yeast.
  
  Heat about 2" of olive oil in a 10" frying pan.
  
  I generally slice off pieces of dough that are about 2 inches wide.
  For each piece of dough, flatten and gently stretch the dough into
  rounds, and immediately place the dough in the hot oil (350°F) to
  fry until light brown on one side.
  
  Don't let the pieces touch. In a 10" frying pan you should have room
  for the three pieces at once. Turn the pieces and brown the other
  side. As the pieces finish browning, drain them on paper toweling and
  sprinkle generously with granulated sugar or confectioners sugar.
  
  Recipe by Janis Kracht
 
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