Pirashki Pizza (پیراشکی پیتزا) – Persian-Style Fried Pizza Pastries

• 420 gAll-purpose flour (plus 20 g for dusting)
• 270 gWater (lukewarm, 38–40°C / 100–104°F)
• 7 gActive dry yeast (1 packet)
• 12 gSugar (to help yeast activate)
• 8 gFine sea salt
• 45 gVegetable oil (for dough (about 3 tbsp))
• 150 gSausage (halal beef or chicken, cut into 5 mm dice)
• 120 gHam (halal turkey or beef, cut into 5 mm dice)
• 180 gMushrooms (white or cremini, finely chopped)
• 120 gBell pepper (any color, finely diced)
• 80 gYellow onion (finely diced)
• 30 gTomato paste (about 2 tbsp)
• 2 tspDried thyme (Persian-style pizza aroma)
• 1 tspBlack pepper (freshly ground)
• 220 gPizza cheese (shredded mozzarella-style blend, kept cold)

Instructions

1. 1

   Activate the yeast: in a bowl, mix lukewarm water (38–40°C / 100–104°F) with sugar, then whisk in active dry yeast. Rest 10 minutes until foamy. If it does not foam, your yeast is inactive or the water was too hot/cold—start again for reliable rise and a light pirashki crumb.

2. 2

   Make the dough: add flour and salt to a large bowl and stir to combine. Pour in the foamy yeast mixture and the 45 g vegetable oil. Mix with a spoon, then knead 8–10 minutes until smooth, elastic, and slightly tacky but not wet. Cover and proof 60 minutes at 24–27°C until doubled.

3. 3

   Cook the filling: heat 15 g vegetable oil in a skillet over medium heat. Sauté onion 4 minutes until translucent. Add mushrooms and cook 6–8 minutes until their moisture evaporates. Stir in bell pepper and cook 2 minutes. Add sausage and ham, cook 2 minutes, then mix in tomato paste, thyme, pepper, and salt; cook 1 minute. Cool 15 minutes.

4. 4

   Portion and shape: turn the risen dough onto a lightly floured surface (use up to 20 g flour). Divide into 12 equal pieces (about 60–65 g each). Roll each into a 12–13 cm round, keeping the center slightly thicker than the edges. Cover pieces with a towel so they do not dry while you work.

5. 5

   Fill and seal: place 1 heaping tablespoon (about 25–30 g) cooled filling in the center of each round, then top with 18–20 g cold pizza cheese. Fold into a half-moon or oval. Press edges firmly, then crimp or pinch twice more to seal. Place seam-side down and rest 15 minutes for a lighter, less oily fry.

6. 6

   Fry: heat frying oil to 170–175°C / 340–350°F in a deep pot (oil depth 5–6 cm). Fry 2–3 pirashki at a time, seam-side down first, 2–3 minutes per side until deep golden. Maintain temperature; if oil drops below 165°C they absorb oil. Drain on a rack 3 minutes before serving so the crust stays crisp.