Pezzi - Sicilian Street Food Dough
/makes 7-8 pezzi DOUBLE IT//
INGREDIENTS
Dough
- 1 cup (250ml) water
- 1 tsp (4g) active dry yeast
- 1/3 cup (35g) sugar
- 1/2 tbsp honey
- 4 1/8 cup (500g) all-purpose flour
- 4 1/2 tbsp (60g) lard or 4 tbsp (60g) unsalted butter
- 1 1/4 tbsp (20g) salt
For topping baked pezzi
- 1 egg
- 1 tbsp milk
- Sesame seeds
For topping fried pezzi
- All-purpose flour
- Water
- Breadcrumbs
METHOD
Making the Dough
1. In a stand mixer with a hook attachment, mix the water, yeast, sugar and honey at a low speed.
2. Gradually add the flour until it is well-incorporated.
3. Mix in the lard or butter.
4. When the lard is incorporated, add the salt.
5. Turn the speed up to medium and mix for 10 minutes.
6. Transfer the dough to a clean work surface and knead by hand until you can form a very smooth ball.
7. Place the dough in a large mixing bowl, cover with plastic wrap, and allow to rise until it has roughly doubled in size. (This normally takes about 2 hours, but it can be a much longer process depending on the temperature. Try to place the dough in a warm place to speed things up.)
8. When the dough has doubled, break off small individual balls and arrange them on a baking sheet so that they don't touch. Use a scale to weigh the balls, aiming for 100g/each.
9. Cover the balls with plastic wrap so they don't dry.
10.
BAKE OR FRY
This dough can be used to make many types. After fully preparing each one, place them back under plastic. Allow them to rest for another hour before cooking them.
Baked
1. Make an egg wash by beating 1 egg with 1 tbsp whole milk.
2. Brush this on the pezzi.
3. Top with sprinkled sesame seeds.
4. Let sit under plastic wrap for an hour.
5. To bake them, preheat an oven to 355 degrees F (180 C).
6. Cook on a parchment-lined baking sheet for 20-25 minutes or until golden on top.
Fried
1. To fry them, fill a large pan with 2-3 inches of frying oil.
2. Bring up to medium/high temperature (until a breadcrumb dropped in begins to sizzle immediately) on the stovetop.
3. Make a thin batter with all-purpose flour and water.
4. Brush each pezzo with the batter.
5. Sprinkle with breadcrumbs so that the entire surface is covered.
6. Fry each pezzo, carefully flipping to cook both sides, until golden brown.
7. Remove to a paper towel to drain.
VARIATIONS
Ravazzata con Ragù (Baked) / Rizzuola (Fried)
This pezzo is filled with a Sicilian Ragu, and either baked or fried.
1. Be sure to drain the Ragu overnight to remove any excess moisture. Do so by placing the sauce in a fine mesh sieve over a bowl, covered with plastic wrap, in the fridge.
2. Make a batch of Besciamella
3. Mix a large dollop of besciamella sauce into the ragù. You don't need much, just enough to make the ragù creamy.
4. Using your fingertips, spread a single serving of rosticeria dough into a flat disc. It should resemble a mini pizza, about 5 inches in diameter.
5. Place a heaping tablespoon of ragù in the center.
6. Fold the edges up and around the filling, pressing them tightly together. Make sure the "dumpling" is sealed close, otherwise it will open when cooked!
7. Let rise 1 hour.
8. Follow the directions above to either bake or fry.
Ravazzata con Besciamella (Baked)
- Besciamella
- Some chopped ham
- Some firm cheese of your choice
1. Make a batch of Besciamella, but cook it a little longer so that it becomes extra thick. Allow it to cool completely.
2. Set some besciamella aside for topping.
3. Into the rest, mix some chopped ham and firm cheese of your choice.
4. Using your fingertips, spread a single serving of dough into a flat disc. It should resemble a mini pizza, about 5 inches in diameter.
5. Place a heaping tablespoon of the besciamella filling in the center.
6. Fold the edges up and around the filling, pressing them tightly together. Make sure the "dumpling" is sealed close, otherwise it will open when cooked!
7. Let rise 1 hour.
8. Before cooking, place a dollop of the besciamella you set aside on top.
9. Follow the directions for baking above.
Calzone (Fried)
- 1 Can Whole Peeled Tomatoes
- Olive Oil
- Fresh Basil
- Salt
- Chopped low-moisture Mozzarella
1. Make a simple pizza sauce by crushing canned whole peeled tomatoes with a fork and mixing in a drizzle of olive oil and salt to taste. Add some torn fresh basil, if you have it.
2. Using your fingertips, spread a single serving of rosticeria dough into a flat disc. It should resemble a mini pizza, about 5 inches in diameter.
3. Place a spoonful of tomato sauce in the center with a few pieces of chopped mozzarella.
4. Fold one side over the other and firmly press to seal the edges shut. It should resemble a half-circle.
5. Let rise 1 hour.
6. Fry as directed above, but skip the batter/breading.
Pizzetta (Baked)
- 1 Can Whole Peeled Tomatoes
- Olive Oil
- Fresh Basil
- Salt
- Chopped low-moisture Mozzarella
1. Make a simple pizza sauce by crushing canned whole peeled tomatoes with a fork and mixing in a drizzle of olive oil and salt to taste. Add some torn fresh basil, if you have it.
2. Using your fingertips, spread a single serving of rosticeria dough into a flat disc. It should resemble a mini pizza, about 5 inches in diameter.
3. Let rise 1 hour.
4. Before cooking, spread a heaping spoonful of tomato sauce on top—just like a pizza!
5. Skip the egg wash and sesame seeds, but bake as directed above.
6. About 5 minutes before it is done, add some chopped mozzarella on top.
6. Continue baking until the cheese has melted.
Rollò (Baked)
- Hot dogs
1. Roll a single serving of dough into a long snake, about 1 inch in diameter.
2. Wrap this in a spiral around a hotdog.
3. Let rise 1 hour.
4. Follow the directions above to bake.
Iris (Fried)
- Ricotta
- Sugar
- Chocolate Chips
1. Mix ricotta cheese with sugar to taste.
2. Place in a fine mesh sieve over a bowl, cover with plastic wrap, and let drain in the fridge over night.
3. Mix in chocolate chips to taste.
4. Using your fingertips, spread a single serving of rosticeria dough into a flat disc. It should resemble a mini pizza, about 5 inches in diameter.
5. Place a heaping tablespoon of ricotta filling in the center.
6. Fold the edges up and around the filling, pressing them tightly together. Make sure the "dumpling" is sealed close, otherwise it will open when cooked!
7. Let rise 1 hour.
8. Follow the directions above to fry.