Lucia
Assistant Cook
It sounds funny for me, to post this recipe in "ethnic foods"!
I hope you'll can understand my terribly poor english, anyway I'll ask help to who knows my language.
This is a recipe I love, this isn't the real pizza but theese "pizzette" are incredibly good for buffets. Kids will love them!
I found it in a book written by two Italian sisters (sorelle Simili).
They aren't crisp, they will remain very soft.
Pizzette
Ingredients:
17.6 oz flour (500 g)
8.8 oz water (250 g)
0.9 oz "fresh" beer yeast (25 g) or 1 package of active dry yeast
1.4 oz butter (40 g)
1 tablespoon of olive oil
1 tablespoon of sugar
1 teaspoon of salt
tomato sauce, mozzarella cheese, olive oil
melt the brewer’s yeast in the water.
Put the flour in a bowl, add the water with yeast, the salt, the oil, the sugar and the butter.
Knead above mixture, but don’t work it for too much time.
Let it rest for 50 minutes.
Smooth the dough till it will be about 3mm (1/9 inch) thick.
Cut some little disks or whatever the form you may fancy, add some tomato sauce and/or whatever the topping you would like at the centre, but be careful to avoid the overload, the base may get soggy!! (hold the cheese at this moment)
Bake at 390° F (200° C) for 5 minutes. Top the pizzette with mozzarella or your favourite kind of cheese, then bake another 5 minutes or until the cheese is golden and nicely melted.
here you can see the process (but it's always in italian):
Pizzette - Cookaforum
I hope you'll can understand my terribly poor english, anyway I'll ask help to who knows my language.
This is a recipe I love, this isn't the real pizza but theese "pizzette" are incredibly good for buffets. Kids will love them!
I found it in a book written by two Italian sisters (sorelle Simili).
They aren't crisp, they will remain very soft.
Pizzette
Ingredients:
17.6 oz flour (500 g)
8.8 oz water (250 g)
0.9 oz "fresh" beer yeast (25 g) or 1 package of active dry yeast
1.4 oz butter (40 g)
1 tablespoon of olive oil
1 tablespoon of sugar
1 teaspoon of salt
tomato sauce, mozzarella cheese, olive oil
melt the brewer’s yeast in the water.
Put the flour in a bowl, add the water with yeast, the salt, the oil, the sugar and the butter.
Knead above mixture, but don’t work it for too much time.
Let it rest for 50 minutes.
Smooth the dough till it will be about 3mm (1/9 inch) thick.
Cut some little disks or whatever the form you may fancy, add some tomato sauce and/or whatever the topping you would like at the centre, but be careful to avoid the overload, the base may get soggy!! (hold the cheese at this moment)
Bake at 390° F (200° C) for 5 minutes. Top the pizzette with mozzarella or your favourite kind of cheese, then bake another 5 minutes or until the cheese is golden and nicely melted.
here you can see the process (but it's always in italian):
Pizzette - Cookaforum
Last edited:
maybe they don't sell this kind of fresh yeast (the one I mentioned above, comes in small cubes) in the US?? Come to think about it I don't remember them being sold over there, just the dried versions that comes in sackets. (though it was after I left US I learned to bake to some degree, so maybe I just haven't noticed...)
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