Miniature Fried Pizzas (Pizzelle Fritte)

Directions

1. For the Pizza Dough: Mix 1 Tbsp. of the water, the sugar, and 1/8 tsp. of the yeast into a small bowl. Place one-third of the flour in the mixing bowl of a mixer with the hook attachment. Add in the hot water, extra virgin olive oil, dissolved yeast, egg, and salt and mix for 5 min on low speed. Mix in another third of the flour and continue to mix for another 5 min on slow speed. Add in the remaining flour and the remaining 1/8 tsp. of dry yeast, increase the speed to medium, and continue to mix for an additional 5 min. Place the dough in a lightly oiled bowl, cover with plastic wrap, and allow to rest in the refrigerator for 1 hour.
2. Divide the dough into six 7-inch circles, approximately 4 ounces each. Rub your hands with a little oil so the dough will not stick to your fingers. Place the dough on a lightly oiled cookie sheet, cover well with plastic wrap, and let them rest in a hot place for another 3 hrs. (The dough can be wrapped in individual-pizza portions and refrigerated for up to 5 days, or possibly it can be frzn.)
3. To Assemble: Thoroughly mix the two cheese together in a bowl. Divide the dough into 12 even spherical portions. Roll each ball into a 4-inch circle, about 1/16-inch thick. Place a spoonful of the cheeses in the center of each piece of dough, then fold one edge over to create a half-moon shape. Healthy pinch the edges to seal them and prevent the cheese from seeping out during cooking.
4. Place the oil in a heavy-bottomed pot. Test the oil to determine whether it's ready for frying by dropping a small piece of dough into the pot. If the piece floats right away with bubbles all around it then the oil is ready. Fry the pizzelle till golden on both sides. Drain on paper towels. Serve immediately.
5. This recipe yields 12 servings.