Ingredients
Method
Pizza Dough
- Combine the yeast, sugar, and warm water in a large bowl and let sit for about 5 minutes to allow the yeast to bloom.
- Add flour and yeast mixture to your stand mixer with dough hook attachment. If you do not have a stand mixer, add to a large bowl and knead by hand to mix.
- Mix in the stand mixer for approximately 4-5 minutes until the dough sticks to itself but not the surface of the bowl.
- Cover with plastic wrap and allow to rise for a minimum of 1 hour, or up to 4 hours. If making in advance, place in the refrigerator after 4 hours.
Making the Sauce
- Heat the olive oil in a medium saucepan over medium heat. Add minced garlic and saute for 1-2 minutes until fragrant and lightly golden.
- Add the crushed tomatoes, oregano, crushed red pepper, salt, pepper, and sugar and stir to combine. Allow to simmer for about 5 minutes and remove from heat.
Assembling the Fried Pizzas
- Next, you will separate the dough into approximately 24 balls, about the size of golf balls. Do this on a lightly floured surface, and once rolled into a ball shape, place onto a floured baking sheet. Keep covered with damp towel until you have finished all 24.
- Next, stretch each ball of dough into round discs by pulling gently on the edges. They should be about 3 inches or so in diameter and about ¼ inch thick. Lay back onto the floured baking sheet and keep covered until you have finished with all of them.
- Heat up the canola oil in a large frying pan over medium-high heat.
- Add in your mini pizzas, one at a time, being careful not to overcrowd the pan, and fry for about 2 minutes on each side or until bubbly and golden brown. Remove and place onto a paper towel to drain excess oil.
- Pizzetas are best enjoyed immediately after frying, so we recommend immediately topping with about 2 tablespoons of the pizza sauce and grated parmesan and serving one batch at a time.
- Continue until you have made all the pizzetas.