Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
I Cocoli
- Level: Easy
- Total: 1 hr 37 min
- Prep: 30 min
- Inactive: 1 hr 2 min
- Cook: 5 min
- Yield: 6 to 8 servings
- Level: Easy
- Total: 1 hr 37 min
- Prep: 30 min
- Inactive: 1 hr 2 min
- Cook: 5 min
- Yield: 6 to 8 servings
Ingredients
Flour, for work table
10 ounces/300 g pizza dough, recipe follows or prepared pizza dough
1 cup/300 ml extra-virgin olive oil
Salt
3 tablespoons/45 ml honey, for drizzling
Pizza Dough:
2 cups/500 ml lukewarm water
1 cube or 2 tablespoons/30 ml fresh yeast
4 cups/1 L all-purpose flour
2 tablespoons/30 ml extra-virgin olive oil
1 teaspoon/5 ml salt
Directions
- Sprinkle the flour on a work table. Roll out the pizza dough to about 1/4-inch thickness. Cut the dough into small squares resembling ravioli squares.
- Heat up the extra-virgin olive oil in a deep saucepan. Gently place the dough-squares in the hot oil, a few at a time, and fry until they have puffed up and are golden. Turn the dough over to cook on all sides.
- Transfer to a plate with a slotted spoon and place on an absorbent paper towel. Sprinkle with salt, while hot. Drizzle with honey and serve.
Pizza Dough:
- Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Cook's Note: You can also use yeast in the powder form. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.
- Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
- Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size.
