Italian Little Pizzas (Pizzette)
 
Prep time
Cook time
Total time
 
Italian Little Pizzas, perfect for a brunch, children birthdays or any other party.
Author:
Cuisine: Italian
Serves: 25
Ingredients
  • 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
Instructions
  1. Dissolve dry yeast in warm water with sugar.
  2. 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).
  3. Let rise for 2 hours (3-4 hours if using mother yeast) covered with plastic wrap.
  4. 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.
  5. Dress with plain tomato sauce and cover with a lid or plastic wrap to prevent a dry crust.
  6. Preheat oven to 220°C / 425°F / gas mark 7.
  7. In the meantime, let rise pizzas a bit (about 30 minutes).
  8. Bake pizzas for 5 minutes or until you can see tomato "cracks".
  9. 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/