Before our trip to Florence, I told Karen the first thing we had to indulge in was Neapolitan pizza. And of course, a heaping plate of mind blowing truffle pasta. There is something about Italian pizza that many, including me, have tried to emulate – but have fallen short. But that sure hasn’t deter me from testing pizza dough recipe […]
Fried dough. Two simple, straightforward words. Fried. Dough. Yet what a wonderful metamorphosis takes place when a simple flour/butter/water dough hits a scant 1/2" of hot oil. POP goes the dough, coming suddenly to life as air, trapped inside, expands to create big bubbles. And what was formerly a soft, pale round of dough becomes golden brown and snapping crisp, the tasty essence of why we love doughnuts and french fries.