Italian cuisine

Easy

Pizzette Rosse

Name: Pizzette Rosse
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2 servings
Cuisine: Italian
Ingredients: ㅤ ㅤFor The Dough; 1⅛ cup Warm water; 1/2 tsp. Dry Yeast; 2⅕ cup All-purpose flour; 1½ tbsp. Granulated sugar; 2 oz. Extra virgin olive oil; 1 tsp. Salt; ㅤ ㅤFor Rolling The Dough; 1/4 cup All-Purpose Flour; ㅤ ㅤSauce; 1 tbsp. Extra virgin olive oil; 1¼ cup Tomato sauce; 1/2 tsp. Ground black pepper; 1/2 tsp. Salt; ㅤ ㅤ ㅤㅤTopping; 1 cup Mozzarella Cheese; 1 tbsp. Extra virgin olive oil; ㅤ ㅤGarnish; 1 tbsp. Chopped parsley; 1/4 cup Olive

Chef Enrico Alaggia

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

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.

Recipe

PRE TIME: 20 min

COOKING TIME: 40 min

TOTAL TIME: 1 hr

2 SERVING

Ingredients:

ㅤ ㅤFor The Dough
1⅛ cup Warm water
1/2 tsp. Dry Yeast
2⅕ cup All-purpose flour
1½ tbsp. Granulated sugar
2 oz. Extra virgin olive oil
1 tsp. Salt
ㅤ ㅤFor Rolling The Dough
1/4 cup All-Purpose Flour
ㅤ ㅤSauce
1 tbsp. Extra virgin olive oil
1¼ cup Tomato sauce
1/2 tsp. Ground black pepper
1/2 tsp. Salt
ㅤ ㅤ ㅤㅤTopping
1 cup Mozzarella Cheese
1 tbsp. Extra virgin olive oil
ㅤ ㅤGarnish
1 tbsp. Chopped parsley
1/4 cup Olive

Directions:

Step 1

Combine warm water with yeast, put at room temperature for 2-3 min.

Step 2

First, pour the flour and sugar into a bowl, add yeast, and mix.

Step 3

Then add the extra virgin olive oil, salt, mix well.

Step 4

Mix again to incorporate the ingredients, then transfer to a work surface and knead vigorously until it is smooth.

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

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

After the hours of rising, it will have at least doubled its volume.

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

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

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

Take them one by one with tarot and start placing them on the oiled pan.

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

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

Garnish with chopped parsley and olive. Enjoy!