“Pizza Fritta” aka Fried Dough

Coast of Naples

Coast of Naples

When I was a little girl, my grandparents lived in Schnectady, NY.  Grandpa and grandma migrated here from Scilly, and like so many immigrants, came into this country through Ellis Island.  I will never know why, but they planted their roots in Schenectady, NY.  Grandpa opened a bakery and was well known for his wonder Italian Bread and Pizza.

Here comes the awful part of this story, unfortunately someone robbed the bakery and shot and killed my grandfather.  I don’t remember him…so my uncles took over the bakery….

Uncle John & Uncle Dick

Uncle John & Uncle Dick

During the summer months I would spend several weeks at grandmas house….I loved playing dress up with her clothes, jewelry and shoes….I would prance around the house and feel like a queen.  I loved waking up to the wonderful aroma of grandma making me pizza fritta (fried dough) for breakfast.  She would sprinkle sugar on top and it was the best!

Years later I found myself making this same wonderful comfort food for my own children.  During lent on Friday I would make Pizza Fritta and top it with sauce and a little sprinkle of parmesan.  Living in the east coast, this was always a BIG draw at local church fairs….

Here’s the recipe for both sweet and savory..

Pizza Fritta – Fried Dough

Pizza Dough:

1 package Fleischmann’s RR Yeast (http://www.breadworld.com)

1 teaspoon sugar

1 3/4 cup water – 115 degrees

4 1/2 – 5 cups flour

1 tablespoon extra virgin olive oil

1 1/2 teaspoon kosher salt

Combine yeast, sugar and water in the bowl of a stand mixer, yeast will bloom in 3-4 minutes (this is known as “proofing” the yeast which means it’s active & good).  Add remaining ingredients.  Using a dough hook, mix ingredients on low until combined.  Increase to medium low and mix 9-10 minutes (this is known as “kneading” the dough.  If you do not have a stand mixer, the same process can be done in a large mixing bowl using your hands to “knead” the dough for 10 minutes.

Place dough in a well oiled bowl and cover with plastic wrap.  Allow dough to double in size, approximately 1-2 hours (or overnight).

In a large skillet place 2-3 cups of corn or vegetable oil and heat over medium high.  While oil is heating up, tear off a 3 inch piece of dough, using your hands, flatten out like a pancake.  When oil has reached a 350 degree temperature, place dough in oil, cook 2-3 minutes, or until slightly golden, turn and cook an additional 2-3 minutes or until dough is slightly golden.

Place cooked dough on a wire rack.  Top with favorite pizza sauce or cinnamon sugar mixture.  Bon Appetito!

Galena’s Pizza Sauce


16 ounce size plum tomatoes, chopped (Pomi Brand is recommended)

2 tablespoon tomato paste

1/2 cup red wine

1 teaspoon dry basil

1 teaspoon dry oregano

1/2 teaspoon ground fennel seed

1/4-1/2 teaspoon red pepper flakes

1 tablespoon butter

Combine all ingredients in a medium sized saucepan.  Simmer over low heat 20-30 minutes, or until sauce is slightly thick.

As seen on “Live at 9″….

Bon Appetito!!!

One thought on ““Pizza Fritta” aka Fried Dough

  1. Paul A Shupa

    Thank you for sharing your recipe for fried dough. I use it for pizza, calzones and fried dough. I only live in Catskill New York and seldom goto Schenectady, but I would for just for your families bakery. You never said if it was still there. Great dough!! I might make the sauce when I can grow some…thanks again

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