Brazilian Fried Pizza (Pizza Frita)
Brazilian cooks use a variety of different cooking techniques that sometimes cross over from one tradition to another. This delicious fried pizza is an example: The dough is similar to the dough for sweet pastéis, but the pastries are filled with traditional pizza ingredients.
Serves: 6Hands-on: 35 minutesTotal: 2 hours 10 minutesDifficulty: Medium
- 2 tsp. active dry yeast
- 1 cup warm water, divided
- 1 tsp. sugar
- 3½ cups all-purpose flour
- 1 tsp. salt
- 2 Tbsp. vegetable oil
- 1 Tbsp. cachaça or rum
- ¾ cup tomato sauce
- 1 tsp. oregano
- 3 cups grated mozzarella cheese
- Vegetable oil, for frying
- Sprinkle the yeast over ½ cup warm water mixed with the sugar and set aside for 5 minutes.
- Place the flour in the bowl of a standing mixer fitted with the dough hook attachment. Add the salt and mix briefly. Add yeast/water mixture, oil, and cachaça or rum. Add the remaining ½ cup of warm water slowly, while kneading, until mixture forms a smooth ball (you may not need all of the water). Knead for 3–5 minutes. Cover dough and set aside to rise in a warm place for 1½ hours.
- Divide the dough into 6 pieces. On a floured surface, roll out each piece into a very thin 6" circle. Place a spoonful of tomato sauce in the middle of each circle, sprinkle with oregano, and make a mound of mozzarella cheese on top of the sauce. Fold the dough over the filling to form a semicircle, trim edges, and seal firmly. Repeat with remaining pieces of dough.
- Heat several inches of vegetable oil in a large pot to 350°F. Fry each pizza until golden brown, turning once or twice.
- Let cool for several minutes before serving.