Month: November 2024

Yields: 8-10 pizza puffs


Complete Ingredients List:

For the Dough:

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 tablespoon granulated sugar

½ teaspoon paprika (optional, for color and flavor)

½ cup cold unsalted butter, cubed

1 large egg

¾ cup cold water (adjust as needed)


For the Filling:

1 pound Italian sausage, browned

1 cup tomato sauce

1 teaspoon dried oregano

½ teaspoon garlic powder

1 cup shredded mozzarella cheese

Salt and pepper to taste


For Frying:

Mazola Corn Oil (enough to submerge the puffs)


Dough Instructions:

1. Prepare the Dry Ingredients:

In a large mixing bowl, whisk together the flour, salt, baking powder, sugar, and paprika.



2. Cut in the Butter:

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.



3. Incorporate the Wet Ingredients:

In a small bowl, whisk together the egg and cold water.

Gradually add the egg mixture to the flour mixture, mixing until a dough forms. The dough should be firm but not sticky. If it’s too dry, add a tablespoon of water at a time.



4. Knead and Rest the Dough:

Transfer the dough to a floured surface and knead for 2-3 minutes until smooth.

Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.


Assembling the Pizza Puffs:

1. Roll Out the Dough:

Divide the chilled dough into 8-10 portions.

Roll each portion into a circle about 6-7 inches in diameter.



2. Prepare the Filling:

Brown the Italian sausage in a skillet, then drain any excess fat.

Mix the browned sausage with tomato sauce, oregano, garlic powder, salt, and pepper.

Allow the filling to cool slightly, then mix in the shredded mozzarella cheese.



3. Add the Filling to the Dough:

Place 2-3 tablespoons of filling in the center of each dough circle.

Fold the dough over to form a half-moon shape. Press the edges tightly to seal, using a fork if needed.



Frying Instructions:

1. Heat the Oil:

In a deep fryer or heavy-bottomed pot, heat Mazola Corn Oil to 375°F (190°C).



2. Fry the Pizza Puffs:

Carefully place each puff into the hot oil. Fry for 3-5 minutes or until golden brown, turning as needed to cook evenly.

Remove and drain on paper towels.



3. Serve:

Let the puffs cool for a few minutes before serving. Optionally, serve with marinara sauce for dipping.



Chef’s Tips:

Flakier Texture: Keep the butter and water cold to achieve a flaky dough.

Baking Option: If you prefer baking, preheat your oven to 400°F (200°C) and bake for 18-20 minutes until golden.

Freezer Friendly: Make a batch, freeze, and fry directly from frozen, adding a couple of minutes to the fry time.


Note: Using Mazola Corn Oil ensures a high smoke point and neutral flavor, making it perfect for achieving that classic golden-brown, crispy exterior.

Pizza is one of the most beloved foods worldwide, and each city brings its own twist to this classic dish. Whether you’re a fan of a thin New York style pizza or the thick, hearty layers of Chicago deep-dish, there’s a style for everyone. Let’s dive into what makes each of these pizzas unique, so you can decide which one to try next!

New York Style Pizza: The Classic Slice

When people think of pizza, New York pizza often comes to mind. Known for its large, foldable slices, New York style pizza has a thin crust that’s crispy yet chewy. The simplicity of NYC style pizza allows the sauce, cheese, and toppings to shine without overwhelming the base. If you love the classic slice, New York style pizza is a must-try.

The Iconic Chicago Deep Dish Pizza

For those who crave a pizza that’s more of a meal, Chicago pizza is the answer. Chicago deep dish pizza is famous for its thick, buttery crust that lines a deep pan, creating a bowl-like structure for layers of cheese, rich tomato sauce, and toppings. Lou Malnati’s is a well-known name in the Chicago deep dish pizza world, and many say it sets the standard for Chicago-style pizza.

Margherita Pizza: A Taste of Tradition

Originating in Italy, Margherita pizza brings simplicity and freshness. This pizza is typically made with a thin crust topped with fresh mozzarella, tomato sauce, and basil. While not exclusive to any one city, Margherita pizza can be found in both New York and Chicago pizza shops. It’s a favorite for those who appreciate high-quality ingredients and a delicate balance of flavors.

Chicago Pizza vs. New York Pizza: The Great Debate

When it comes to pizza, there’s a friendly rivalry between New York pizza lovers and Chicago pizza fans. Each style has its own dedicated following, and both are iconic in American food culture. Chicago deep dish pizza is rich and filling, almost like a casserole, while New York style pizza is perfect for a quick, on-the-go meal. Whether you prefer NYC style pizza or Chicago deep dish, one thing is clear: both have earned their place in pizza history.

Your Own Pizza Party at Home

If you’re inspired to try making these iconic pizzas at home, consider starting with a Margherita pizza for a taste of Italy. Or, if you’re up for a challenge, try recreating a New York style pizza or a Chicago deep dish pizza using a 14-inch deep-dish pan or even a 9-inch pan to adapt to what you have at home.

At itsmypizzaparty.com, we’re all about celebrating pizza in all its forms. Whether it’s a thin-crust NYC slice, a Lou Malnati-inspired deep dish, or a simple Margherita pizza, there’s something for everyone to enjoy. Try them all and find your favorite style!