Enrico Alaggia

34 RECIPES

A true Roman Chef that brings the Italian family ancestors’ culinary tradition passed on from generation to generation to the rest of the world.

Pizzette Rosse

PREMIUM

The perfect party finger food that everyone loves. Give yourself some proofing time to make this easy homemade dough. With a light salty golden crust and melting soft center, the pizzette rosse is simple but delightful and, no guessing, it'll be a hit.

CUISINES: Italian
LEVEL: EASY
SERVING: 2 People
TIME: 1 hr
COOKING TIME: 40 min
INGREDIENTS:
  • 【For The Dough】
  • 1⅛ cup Warm water
  • ½ tsp Dry Yeast
  • 2⅕ cup All-purpose flour
  • tbsp Granulated sugar
  • 2 oz. Extra virgin olive oil
  • 1 tsp Salt
  • [For Rolling The Dough]
  • ¼ cup All-Purpose Flour
  • 【Sauce】
  • 1 tbsp Extra virgin olive oil
  • cup Tomato sauce
  • ½ tsp Ground black pepper
  • ½ tsp Salt
  • ㅤ【Topping】 ㅤㅤ
  • 1 cup Mozzarella Cheese
  • 1 tbsp Extra virgin olive oil
  • 【Garnish】
  • 1 tbsp Chopped parsley
  • ¼ cup Olive
DIRECTIONS:
Step 1
Step 1
Step 1
Combine warm water with yeast, put at room temperature for 2-3 min.
Step 2
Step 2
Step 2
First, pour the flour and sugar into a bowl, add yeast, and mix.
Step 3
Step 3
Step 3
Then add the extra virgin olive oil, salt, mix well.
Step 4
Step 4
Step 4
Mix again to incorporate the ingredients, then transfer to a work surface and knead vigorously until it is smooth.
Step 5
Step 5
Step 5
Form a sphere with the kneaded dough, oil a large bowl and transfer the dough, cover with cling film and let it rise for about 3 hours at room temperature, away from drafts or in the oven with the light on.
Step 6
Step 6
Step 6
In the meantime, take care of the topping of the pizzas: pour the 【Sauce】into a bowl, mix everything with a and set aside until you use it.
Step 7
Step 7
Step 7
After the hours of rising, it will have at least doubled its volume.
Step 8
Step 8
Step 8
Transfer the leavened dough to a pastry board and sprinkle with very little flour; roll out with a rolling pin until you get a rectangle about ⅐-inch/4-mm thick.
Step 9
Step 9
Step 9
Carefully oil the oven pan where you will cook the pizzas. Cut the dough with a 3-inch/7½-cm diameter pastry cutter.
Step 10
Step 10
Step 10
Take the excess dough give it a spherical shape and let it rest covered for about 10 minutes. You can then knead the surplus again and get more pizzas: you will get pizzas in all!
Step 11
Step 11
Step 11
Take them one by one with tarot and start placing them on the oiled pan.
Step 12
Step 12
Step 12
Once you have placed, form a small basin in the center. Season in the center with tomato and top with diced mozzarella; drizzle with a drizzle of oil and a pinch of oregano to taste.
Step 13
Step 13
Step 13
Bake the pizzas in a static oven preheated to 390°F/198°C: cook the first 10 minutes by placing the pan at the base of the oven; while the remaining 5 minutes on the top shelf. Once cooked, take your red pizzas out of the oven and serve them hot!
Step 14
Step 14
Step 14
Garnish with chopped parsley and olive. Enjoy!