Coccoli - Fried Pizza Dough

Name: Coccoli - Fried Pizza Dough
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 4
Cuisine: Italian
Ingredients: 300gram All-purpose flour; 250milliliter Water; 12gram Fresh yeast; 1pinch Sugar (Granulated); 2pinch Salt; 1liter Seed oil

They say everything fried tastes better - while pizza dough is amazing in pizza format with tasty toppings and fresh olive oil, a fried version of delicate dough balls is an absolute winner in our books.
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How do you eat coccoli?

Serve these with a lovely, fresh, creamy cheese like Crescenza or Stracchino, and a generous portion of salty, sweet Prosciutto crudo, and there's not one family member who will complain about dinner tonight! A true recipe for happiness, but use it in moderation, both for the health element but also the surprise factor.

Which Wine to match Coccoli?

For maximum pleasure, enjoy these fried coccoli with a nice bubbly. The notes of yeast and freshly baked bread, typical of traditional method bubbles, pair perfectly with the delicious taste of fried pizza dough. A Franciacorta or Prosecco di Valdobbiadene DOCG would be ideal. For those who like to experiment, the combination with an Orange wine is also very interesting, a wine born from prolonged contact with the skins, which increases matter and taste in the mouth.

Ingredients

for 4 servings

Coccoli ingredients

All-purpose flour 300 grams
Water 250 ml2
Fresh yeast 12 grams
Sugar (Granulated) 1 pinch
Salt 2 pinch
Seed oil 1 liter

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Filippo Bartolotta

Villa Gemma - Bianco Colline Teatine IGT Wine - Masciarelli

0.75l

A perfect match for raw fish appetizers, seafood, and fish in general.

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About Masciarelli Wine Estate

Preparation

for 4 servings

Step

Of 3

Prepare the dough

In large plastic or glass mixing bowl, add water, yeast, and sugar. Allow yeast and sugar to dissolve. Once they’ve dissolved, slowly add flour and mix ingredients with a sturdy wire whisk to blend everything together. Break up any lumps that might form. Add salt, and continue to blend ingredients together. Although dough will seem very sticky and runny, cover bowl with kitchen towel or plastic wrap, and allow to rise for 45 minutes or 1 hour in warm place.

Step

Of 3

Cook the coccoli

Place paper towels onto nearby baking tray or plate, put near frying area.

Place oil in deep soup pot and heat to 175-180C (ideal frying oil is either peanut or sunflower oil). Coat soup spoon in oil and remove spoonful of coccoli dough. Add into pot with heated oil, and repeat until surface has several coccoli shapes cooking without overcrowding area. Allow to fry until nicely golden in color, remove from oil. Place onto prepared paper-lined tray or plate and allow paper to absorb excess oil.

Step

Of 3

Finish the coccoli

Once coccoli have been slightly cooled and excess oil absorbed, adjust to taste with salt. Serve hot, accompanied by a lovely serving of aged Prosciutto, fresh Stracchino cheese, and a dab of fresh tomato sauce.