I Cocoli
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
51
Sourness
44
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil (/30 ml)5 ml
Salt3 tbsps
Honey (/45 ml, for drizzling)2 cups
Water (/500 ml lukewarm)2 tbsps
Yeast (/30 ml fresh)4 cups
All-Purpose Flour (/1 l)Directions:
1
Sprinkle the flour on a work table
2
Roll out the pizza dough to about 1/4-inch thickness
3
Cut the dough into small squares resembling ravioli squares
4
Heat up the extra-virgin olive oil in a deep saucepan
5
Gently place the dough-squares in the hot oil, a few at a time, and fry until they have puffed up and are golden
6
Turn the dough over to cook on all sides
7
Transfer to a plate with a slotted spoon and place on an absorbent paper towel
8
Sprinkle with salt, while hot
9
Drizzle with honey and serve
10
Add the water to a bowl
11
Then add the yeast a little at a time and break up the cube of yeast with your hands
12
Cook's Note: You can also use yeast in the powder form
13
Let the yeast fully dissolve in the warm water and let stand for 2 minutes
14
Add the flour on a smooth work surface and create a well in the center of the flour
15
Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid
16
Knead the dough until the mixture becomes an even dough consistency
17
If necessary, add a little more flour to absorb any excess liquid
18
Divide the dough into 4 equal portions to make individual-size pizzas
19
Place on a lightly-floured surface or pan and cover with a cloth
20
Let rest for about an hour at room temperature or until the dough has doubled in size