Pizzette
2 hours
serves 4
serves 4
Little Italian bakery-style pizzette — crispy underneath, puffed at the edges, with bubbling tomato and melty mozzarella. Just like the ones in the shop window.
Easy
Ingredients
500 g plain flour or bread flour
7 g dry yeast
1 tsp sugar
2 tsp salt
325 ml warm water
2 tbsp olive oil
500 g plain flour or bread flour
7 g dry yeast
1 tsp sugar
2 tsp salt
325 ml warm water
2 tbsp olive oil
Method
Mix the yeast, sugar and warm water together and leave for 5–10 minutes until slightly foamy.
Add flour, salt and olive oil. Mix into a soft dough.
Knead for about 8–10 minutes until smooth.
Place in an oiled bowl, cover and let rise until doubled in size, about 1–1½ hours. Or simply use leftover pizza or bread dough straight from the fridge.
Mix the yeast, sugar and warm water together and leave for 5–10 minutes until slightly foamy.
Add flour, salt and olive oil. Mix into a soft dough.
Knead for about 8–10 minutes until smooth.
Place in an oiled bowl, cover and let rise until doubled in size, about 1–1½ hours. Or simply use leftover pizza or bread dough straight from the fridge.