Crispy golden pizza dough stuffed with thick beef-and-pea ragù and molten mozzarella.
YIELD10–12
PREP45 min
PROOF1½–2 hr
FRY350°F
THE IDEA
Arancini logic, rebuilt with pizza dough.
A saffron-gold dough wraps a thick ground-beef and pea ragù plus mozzarella, then gets egg-washed, breaded, and fried until deeply crisp.
The filling has to be cold and spoonable—not saucy—so the dough seals cleanly and the cheese stays inside.
Method
Mix and rise.Mix flour, water, starter or yeast, salt, oil, and turmeric or saffron. Knead smooth; fold in minced vegetables. Cover and rise 1½–2 hours.
Make ragù.Brown beef and onion. Add garlic, tomato paste, tomatoes, seasonings, and peas. Cook until very thick, then cool completely.
Fill.Divide dough into 10–12 pieces. Flatten each to 5–6 inches and add 2–3 Tbsp ragù plus mozzarella.
Seal and bread.Pinch tightly closed, turn seam-side down, and round gently. Dip in egg and coat completely in breadcrumbs.
Fry.Cook in 350°F oil in batches, turning as needed, until deeply golden and crisp, about 5–7 minutes.
Serve.Drain on a rack, salt lightly, and rest 5 minutes before opening.
Low-moisture mozzarella gives the best cheese pull with less leaking. Keep the filling cold, thick, and fully cooled before stuffing.
Comments
Loading comments…