Italian Little Pizzas (Pizzette)
Prep time
Total time
Author: Ilaria's Perfect Recipes
Cuisine: Italian
Serves: 25
- 270 grams / 9.5 ounces / 1¼ cups warm water
- 10 grams / 0.35 ounces / 1 tbsp granulated dry yeast or 25 grams / ½ tbsp fresh yeast or 240 grams / 8.40 ounces mother yeast
- 41 grams / 1.45 ounces / 8 tsp sugar
- 72 grams / 2.5 ounces / 6 tbsp sunflower or corn oil
- 300 grams / 10.6 ounces / 2½ cups all-purpose flour
- 300 grams / 10.6 ounces / 2½ cups bread flour
- 18 grams / 0.63 ounces / 3 tsp salt
- Dissolve dry yeast in warm water with sugar.
- Mix all the ingredients and knead for about 20 minutes to form a soft, smooth and no sticky dough (add flour or water to adjust).
- Let rise for 2 hours (3-4 hours if using mother yeast) covered with plastic wrap.
- Roll out the dough to 0,3 cm / 0.12" thick, with a round pastry cutter form the little pizzas and put them in a pan covered with baking paper.
- Dress with plain tomato sauce and cover with a lid or plastic wrap to prevent a dry crust.
- Preheat oven to 220°C / 425°F / gas mark 7.
- In the meantime, let rise pizzas a bit (about 30 minutes).
- Bake pizzas for 5 minutes or until you can see tomato "cracks".
- Add a mozzarella cube over each pizza and bake again 10 minutes or until mozzarella is melted and light brown.
Recipe by Ilaria's Perfect Recipes at https://www.ilariasperfectrecipes.com/pizzette-little-pizza-parties/
3.5.3208