Chef Domenico's Summer Recipe: Popizza Bites!
Date posted: 11 June 2018
Our talented chef Domenico Colonna shares his perfect accompaniment to a summer party or family meal, inspired by the local cuisine of Mola Di Bari, Italy, where he was raised.

These 'Popizza Bites' are made from a traditional pizza dough recipe favoured in southern Italy. Here Dom shows us how best to enjoy these perfect, shareable summer treats. 

Serving: approx. 30 popizza bites



- 500g plain white flour
- 300ml warm water (20-30 degrees Celsius) 
- 40ml olive oil 
- 3 tsp salt 
- 3 tsp fresh yeast or 1tsp dried yeast 
- Sunflower oil for deep frying 



We recommend preparing the dough during the morning of your event to allow it to develop before cutting, frying and serving later in the day...


1. Combine the plain flour with salt. Mix in a bowl and put to one side. 

2. In another bowl, mix together the warm water, olive oil and yeast.

3. Using a jug, slowly add the mixture to the first bowl of flour, mixing as you go. 

4. 'Work' the dough until soft and lump free. 

5. Add small amounts of flour to the dough, until it is no longer sticky or moist. 

6. Keep the dough covered in a bowl with clingfilm for one hour. Give the bottom of the container a light coating of flour, as well as on top of the dough, to prevent stickiness. 

7. Separate the dough into 220g portions. Roll each portion into a ball and place in to separate bowls. Leave to one side for five hours. 

8. After five hours, the dough is ready. Using a rolling pin, stretch each ball of dough until one cm thick and then cut into squares. 

9. Deep fry in sunflower oil until golden, turning regularly. The popizza bites will expand whilst they are being cooked. 

10. Serve with a light coating of salt, alongside Parma ham, mozzarella or whatever takes your fancy! If you prefer a sweeter option, enjoy with Nutella. 

Note: If you have leftover dough, store covered and keep refrigerated.