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1
Thoroughly mix the two cheese together in a bowl.
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2
Divide the dough into 12 even spherical portions.
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3
Roll each ball into a 4-inch circle, about 1/16-inch thick.
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4
Place a spoonful of the cheeses in the center of each piece of dough, then fold one edge over to form a half-moon shape.
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5
Pinch the edges to seal them and prevent the cheese from seeping out during cooking.
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6
Place the oil in a heavy-bottomed pot.
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7
Test the oil to determine whether it's ready for frying by dropping a small piece of dough into the pot.
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8
If the piece floats right away with bubbles all around it then the oil is ready.
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9
Fry the pizzelle until golden brown on both sides.
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10
Drain on paper towels.
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11
Serve immediately.
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12
Mix 1 tablespoon of the water, the sugar, and 1/8 teaspoon of the yeast into a small bowl.
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13
Place one third of the flour in the mixing bowl of a mixer with the hook attachment.
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14
Add the warm water, olive oil, dissolved yeast, egg, and salt and mix for 5 minutes on low speed.
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15
Fold in another third of the flour and continue to mix for another 5 minutes on slow speed.
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16
Add the remaining flour and the remaining 1/8 teaspoon of dry yeast, increase the speed to medium, and continue to mix for an additional 5 minutes.
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17
Place the dough in a lightly oiled bowl, cover with plastic wrap, and allow to rest in the refrigerator for 1 hour.
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18
Divide the dough into six 7-inch circles, approximately 4 ounces each.
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19
Rub your hands with a little oil so the dough won't stick to your fingers.
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20
Place the dough on a lightly oiled cookie sheet, cover well with plastic wrap, and let them rest in a warm place for another 3 hours.
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21
Flatten and form the dough into 12-inch circles, add the desired toppings, and bake according to the recipe.
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22
The dough can be wrapped in individual-pizza portions and refrigerated for up to 5 days, or it can be frozen.
