Fried Pizzelle

To prepare fried pizzelle, start by making the dough. First, pour a bit of the indicated amount of room-temperature water into a small jug. Add the crumbled fresh yeast and stir with a teaspoon until completely dissolved 1. Let the yeast rest, and in the meantime, place about 30% of the flour on one side of the madia 2. The madia is a wooden container that can withstand the dough's temperature well and prevents it from sticking to the sides. If you don't have one, you can use a wooden container or a glass bowl. Then pour the water into the other half of the madia, avoiding pouring it directly onto the flour 3.

Next, add the salt to the water 4 and dissolve it by gently stirring with your hands 5. Once you no longer feel any grains, start mixing in the flour 6.

Add a bit more flour 7 and gradually mix it with the water in a circular motion using your hands. When you've added about 50% of the flour, incorporate the previously dissolved yeast into the dough 8. Continue adding a bit more flour 9 

and keep kneading until you've incorporated all the flour. Kneading by hand allows you to better gauge the dough's consistency and determine if more flour is needed. At this point, continue working the dough within the madia, or bowl, for 10-15 minutes until smooth and homogeneous 11. Then let the dough rise inside the madia, gently covering it with a slightly damp, clean cloth 12. Let it rise in a spot protected from drafts or temperature fluctuations.

Let it rest for at least 4 hours at room temperature, away from drafts. After this time, take the dough 13 and transfer it, using a dough scraper, to a lightly floured surface 14. Using the dough scraper, divide it into 50 g (1.7 oz) portions 15. With these quantities, you'll get about 25 portions.

With a bit of flour, fold each portion into a ball, placing the edges underneath 16 and positioning them on a lightly floured tray (the folded edges should be in contact with the base) 17. Cover with a dry cloth this time 18 and let rest for at least another 2 hours, always in a draft-free spot.

Meanwhile, prepare the sauce; transfer the San Marzano tomatoes to a glass bowl and tear them apart with your hands 19; alternatively, you can use a fork. Then pour a drizzle of oil into a pan, add a previously crushed garlic clove 20, and let it sauté until golden; then remove it 21. 

Add the tomatoes to the pan and season with salt 22; then add the oregano 23 and let it cook on low heat for at least half an hour, stirring often, until it thickens 24.

After 2 hours of rising, heat a large pan with peanut oil to a maximum temperature of 356°F (use a kitchen thermometer to check). Using a dough scraper, carefully lift one portion from the tray 25 and transfer it to a lightly floured work surface. Use your fingertips to gently stretch your first pizzella (26-27). 

Then, using the tip of the scraper, lightly poke the dough 28; this way, it won't puff up too much during cooking. Once the oil reaches the indicated temperature, immerse the pizzella 29, pressing the center with a spoon 30 to prevent it from puffing excessively and to create a central cavity that will later hold the sauce once cooked. 

When golden brown, drain the pizzella with a slotted spoon 31 and place it on a paper towel 32. Continue cooking the others similarly. Once cooked, you can dress them: pour a spoonful of tomato sauce into the center cavity of each pizzella 33

then sprinkle with grated cheese 34. Finish with fresh basil leaves 35 and serve your pizzelle while still hot 36!