Pizza Fritta, Pasta Cresciuta, Crescentine

Pizza Fritta, Pasta Cresciuta, Crescentine Recipe

By Bb Kitchen


500g GF all purpose flour (I have used @nutrifree)

20g fresh yeast or 8g dried yeast

30g extra virgin olive oil

250/300g oat milk

1 teaspoon sugar

1 teaspoon salt

1 teaspoon of vinegar

Oil for frying


1Warm up the oat milk and melt inside the yeast and the sugar.

2 In a large bowl, put the flour, add the milk+yeast, the salt, the oil, the vinegar and mix well until you get to a smooth and velvety dough. Cover and let it rest for 1 1/2 hour (in winter 2 hours)

3Now, you can roll out the dough in a 3/4 mm layer and cut little squares or circles out of it - OR you can take a slice of the main dough and, pressing into the dough with your fingerprints, pull the dough until it gets to a 3/4 mm thickness, then cut in pieces.

4In a big and tall saucepan, add some sunflower oil and warm it up until it’s very hot, then fry the pieces of dough few each time, turning when they inflate and become golden on a side.

5Serve immediately with salads, olives, dried tomatoes, or simply as they are :)

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