- Water (room temperature) 250 gr
- Fresh yeast 10 gr
- Extra virgin olive oil 60 gr
- Flour 500 gr
- Sugar 12 gr
- Salt 15 gr
- Tomato sauce 350 gr
- 1 tsp salt
- Mozzarella 250 gr ( or Scamorza)
- 1 tbsp Oregano
Put the flour in a large bowl. Dissolve the yeast in the water and add to the flour. Use a wooden spoon to mix.. Add the salt and the sugar and mix until incorporated. Finally, and the olive oil. When the dough starts looking more compact, transfer it on the counter and work it with your hands. Knead for about 10 minutes until it becomes smooth on the surface and homogeneous in the consistency. Wipe a large bowl with some oil and put your dough in it. Cover with cling film and let it rise for at least 3 hours. When ready, sprinkle some flour on your counter to make it not sticky and start to roll out your dough using a rolling pin. You want a thickness of about 4 mm. Cut the dough with a glass (or anything that has a round shape) that has the size you like, preferably with sharp edges. Put your pizzette on a baking tray. Knead the leftover dough and roll it out again to make other pizzette.
To make the sauce, mix the tomato sauce with salt, a bit of sugar, pepper and dry oregano. Set aside.
Once the pizzettas are on the tray, press with your fingers in the inner part to form a sort of a cavity for your sauce. Put some sauce on top of each of them and some cubes of mozzarella. Preheat the oven at 200 °C and cook the pizzette for the first 10 minutes in the lower part of the oven and the last 5 minutes in the higher part. Take them out, let them cool down for 5 minutes and enjoy!
- Pizzette are super versatile. You can enjoy them with any type of sauce. What about ham and mushrooms? My favourites are by far with artichokes!