These little pizzas are children’s favourites. They are perfect for parties as a finger food, but you have to be sure to make a big batch because they run out quickly!
Trust me, these little pizzas will be really a success.
So, as promised, here is the 3rd pizza recipe I’d like to share with you, the last one (for now).
Italian Little Pizzas (Pizzette)
Difficulty: easy
Preparation: 2h and 30 minutes 
Cooking Time: 15 minutes
Yield: ≈25 little pizzas (8 cm / 3″ Ø)
Ingredients:
- 270 grams / 9.5 ounces / 1 1/4 cups warm water
- 10 grams / 0.35 ounces / 1 tbsp granulated dry yeast or 25 grams / 1/2 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 / 2 1/2 cups all-purpose flour
- 300 grams / 10.6 ounces / 2 1/2 cups bread flour
- 18 grams / 0.63 ounces / 3 tsp salt
Instructions:
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” as you can see below.
Add a mozzarella cube over each pizza and bake again 10 minutes or until mozzarella is melted and light brown.
Aren’t they making you hungry???
IMPORTANT tips to know:
If you are using fresh or dry yeast (not mother yeast), I suggest you to greatly reduce the amount of yeast in recipes and, as a consequence, to extend the rising time.
A slow fermentation allow a better maturation of the dough with more digestible, more flavorful and tastier pizzas.
So here are the times I suggest you for about 500 grams/18 ounces/4 cups of flour (that usually require 10 grams/1 tbsp granulated dry yeast or 25 grams / 1/2 tbsp fresh yeast for 2 hours of rising time):
- 4 h of rising time -> use 1/2 amount of yeast;
- 6 h of rising time -> use 1/4 amount of yeast;
- 8 h of rising time -> use 1/8 amount of yeast;
- 10 h of rising time -> use 1/16 amount of yeast;
- ……
Here’s an example: if you want your dough to rise in 6 hours use 2,5 grams / 1/4 tbsp of granulated dry yeast or 6,25 grams / 1/8 tbsp of fresh yeast.
- 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.
