📝 About This Recipe
Transport your kitchen to the winding alleys of Bari Vecchia with Popizze, Puglia’s iconic golden fried dough balls. These airy, cloud-like morsels are a staple of Italian 'cibo di strada,' traditionally fried in large vats by local 'nonnas' right outside their front doors. Whether dusted with sea salt for a savory snack or rolled in sugar for a sweet treat, their crisp exterior and pillowy heart embody the rustic charm of Southern Italian comfort food.
🥗 Ingredients
The Dough Base
- 250 grams Bread Flour (Type 0) (high protein for better structure)
- 250 grams All-Purpose Flour (sifted)
- 350 ml Warm Water (approximately 100°F/38°C)
- 12 grams Fresh Yeast (or 4g of active dry yeast)
- 10 grams Fine Sea Salt (about 2 teaspoons)
- 1 teaspoon Honey or Malt (to help with browning and yeast activation)
- 1 tablespoon Extra Virgin Olive Oil (for the dough elasticity)
For Frying
- 1 liter Peanut Oil or Sunflower Oil (high smoke point oil is essential)
Finishing Options
- 2 tablespoons Flaky Sea Salt (for the savory version)
- 1/2 cup Granulated Sugar (for the sweet version)
- 1 teaspoon Dried Oregano (optional savory aromatic)
👨🍳 Instructions
-
1
In a small bowl, dissolve the yeast and honey in 100ml of the warm water. Let it sit for 5-10 minutes until it becomes frothy and active.
-
2
In a large mixing bowl or the bowl of a stand mixer, combine both flours and create a well in the center.
-
3
Pour the yeast mixture and the remaining warm water into the well. Mix by hand or with a dough hook on low speed until a shaggy dough forms.
-
4
Add the fine sea salt and the tablespoon of olive oil. Continue to knead for about 8-10 minutes. The dough should be very soft, slightly sticky, and highly elastic—much wetter than standard pizza dough.
-
5
Lightly grease a clean bowl with olive oil. Transfer the dough to the bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for 2 hours, or until doubled in size.
-
6
Once risen, do not punch the dough down. You want to preserve as many air bubbles as possible for a light texture.
-
7
In a deep, heavy-bottomed pot (like a Dutch oven), heat the frying oil to 340°F (170°C). Use a candy thermometer to ensure the temperature stays consistent.
-
8
Prepare a small bowl of warm water. Dip two spoons into the water—this prevents the dough from sticking to the spoons.
-
9
Carefully scoop a walnut-sized piece of dough with one spoon and use the second spoon to push it gently into the hot oil.
-
10
Fry in batches of 5 or 6 to avoid crowding the pot, which would drop the oil temperature and make the popizze greasy.
-
11
Fry for 2-3 minutes, turning them occasionally with a slotted spoon, until they are puffed up and a beautiful golden-brown color on all sides.
-
12
Remove the popizze with a slotted spoon and drain them on a wire rack set over a baking sheet or on paper towels.
-
13
While still piping hot, toss the balls in either flaky sea salt (and optional oregano) or roll them in granulated sugar.
💡 Chef's Tips
For the lightest texture, ensure your water is warm but not hot; over 110°F will kill the yeast. If the dough is too sticky to handle with spoons, lightly oil your hands and pinch off small balls, but be very careful when placing them in the oil. Always maintain the oil temperature between 340°F and 350°F; too low and they absorb oil, too high and the center stays raw. For a gourmet twist, you can fold chopped sun-dried tomatoes or olives into the dough after the first rise. Serve immediately! Popizze are best enjoyed within minutes of leaving the fryer while the exterior is at its maximum crunch.
🍽️ Serving Suggestions
Pair the savory version with a cold, crisp Peroni or a Pugliese white wine like Locorotondo. Serve alongside a platter of Mortadella and creamy Burrata cheese for an authentic Aperitivo. For the sweet version, serve with a side of warm Nutella or honey for dipping. A strong Italian Espresso is the perfect counterpoint to the sugar-dusted variety. In Bari, they are often served in a 'coppo' (paper cone), making them perfect for standing around the kitchen island with friends.