This year, we are starting a new Christmas Eve tradition. At the request of my son, we are doing “make your own” Pizza Fritta. I am so excited about this! Everyone is a chef at this party – and my job is basically done before anyone shows up. Here are my basic recipes for pesto, sauce, and dough – along with the Pizza Fritta recipe. Remember to keep the pizzas small enough so that everyone can try at least a couple of topping combinations.
I use this dough for everything from Pizza Fritta to grilled pizzas. It has great flavor and freezes very well. It makes 2 large pizzas. I usually use half the dough and freeze the rest.
1 cup water
1 Tbsp. sugar
1 package active dry yeast (quick-rise)
3 cups whole grain flour (all-purpose wheat will work)
1 tsp. kosher salt
¼ cup good quality olive oil
Run tap water until it is between 110 and 115. Dissolve sugar in the water and stir in the yeast. Let mixture sit for 5 minutes. It will form a layer of foam on top. This indicates that the yeast is active.
Put 3 cups of flour, salt, and olive oil in the bowl of your stand mixer. Pour in the yeast mixture and blend using the dough hook, scraping down sides if necessary. Increase speed and beat at medium for 5 minutes to knead. You should have a smooth dough.
Remove the dough from the bowl and coat the bowl generously with olive oil. Return the dough to the bowl, turn to coat with the oil. Cover the bowl tightly with plastic wrap and place in a warm place.
Let the dough rise until double, about 45 minutes. Punch down and use, or allow to rise again. This will make 2 large pizzas, 6 to 8 mini pizzas or 24 appetizer pizzas.