Angioletti

Name: Angioletti
Cook time: 22 min
Total time: 60 min
Yield: 10
Ingredients: A Simple Pizza Dough; 680g strong white flour (or 600g strong white flour) and 110g rye flour; 2 level teaspoons salt; 15g sugar; 50g butter; 1 packet fast acting yeast; 2-4 tbsp olive oil; 450 – 500ml lukewarm water – more if needed; Cherry Tomato and Basil Salad (see below); rocket leaves; Cherry Tomato and Basil Salad; red or red and yellow cherry tomatoes; salt, freshly ground pepper and sugar; Salad Dressing; 1 tbsp wine vinegar or wine vinegar and Balsamic vinegar mixed or freshly squeezed lemon juice; 3 tbsp extra virgin olive oil; 1 clove garlic, crushed; salt, freshly ground pepper and sugar or honey

Recipe by: Darina Allen

Angioletti or 'little angels' of fried pizza dough. Another delicious riff on your pizza dough inspired by a dish I ate in a Starita pizzeria in Napoli.

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Ingredients

A Simple Pizza Dough
680g strong white flour (or 600g strong white flour) and 110g rye flour
2 level teaspoons salt
15g sugar
50g butter
1 packet fast acting yeast
2-4 tbsp olive oil
450 – 500ml lukewarm water – more if needed
Cherry Tomato and Basil Salad (see below)
rocket leaves
Cherry Tomato and Basil Salad
red or red and yellow cherry tomatoes
salt, freshly ground pepper and sugar
Salad Dressing
1 tbsp wine vinegar or wine vinegar and Balsamic vinegar mixed or freshly squeezed lemon juice
3 tbsp extra virgin olive oil
1 clove garlic, crushed
salt, freshly ground pepper and sugar or honey