Pizzette del Fornaio
Mini Italian pizzette with a soft homemade dough, tangy tomato sauce and melted mozzarella - perfect nostalgic bites.
Equipment
Ingredients
Dough
wheat flour all purpose
500 g
water
300 ml
active dry yeast
7 g
granulated sugar
10 g
salt
10 g
olive oil
30 ml
Toppings
tomato sauce
200 g
mozzarella
200 g
oregano
2 tsp
Instructions
Prepare the dough
Mix flour, yeast, sugar and salt. Add water and olive oil gradually to form a soft dough.
Knead and rest
Knead the dough on a lightly floured surface for 8-10 minutes until smooth, then rest covered for 15 minutes.
Shape the pizzette
Roll out the dough to 1 cm thickness and cut out small rounds using a glass or cutter.
Top and bake
Place the rounds on a baking sheet, top each with tomato sauce, mozzarella and a pinch of oregano. Bake in a preheated oven at 220°C for 12-15 minutes until golden.
Original recipe
Storage
Store in an airtight container. Reheat directly from frozen if needed.
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