• 500 gr flour
  • 25 gr yeast
  • 4 tbsp evo
  • 1 tsp sugar
  • 1 tsp salt
  • 2 cups water
  • 250 gr tomatoes puree
  • 1 garlic clove
  • 6 tbsp parmigiano
  • 1 liter canola oil
  • 1 bunch basil
  • salt and pepper


for the dough:

Mix all of the dry ingredients first, then add water.

If it appears to be too dry add oil. Keep working the dough until it is smooth. (This requires a little faith but it really works)

Let the dough rise approx 1,5 hour

for the sauce:

Put evo and garlic in a pot, when hot add tomatoes puree, salt, pepper and basil

Let it cook for 15 min

To make pizzelle:

Place the risen dough on wooden chopping board, cut in small pieces and make round shape pizzelle

Deep fry pizzelle in hot canola oil, drain well

Lay down pizzelle in a plate topping with sauce, parmigiano and basil leaf