Pizzette Siciliane
Pizzette Siciliane
Sicilian Pizzette
Unlike thick-rimmed Neapolitan pizza or the thin-crusted Roman style, Sicilian Pizzette are ¾-inch-thick snacks, not meals. Sold in every rosticceria and bakery, they are made of a slightly sweet, extremely puffy dough topped with tomato, cheese, and oregano. On their home turf, they are very sparsely topped, but if you want to add more toppings like salted anchovies or olives, I’m not going to stop you! I would, however, discourage you from using a fat other than lard. It really gives the dough an incredible texture that is hard to beat!
Ingredients (10)
Ingredients (10)
Instructions
Combine the yeast (1 ½ tsp) and water (1 cup) in a small bowl or ramekin and set aside to bloom for 10 minutes.
Combine the bread flour (3 cups) and the yeast mixture in a large bowl. Stir with a spoon or your hands until there is no dry flour left in the bowl.
Cover the bowl with plastic wrap and set aside at room temperature for 20 minutes to allow the flour to hydrate.
Uncover the bowl. Add the salt (2 tsp) and sugar (2 ½ Tbsp) and mix until incorporated, then knead for 5 minutes.
Add the lard (⅓ cup) and incorporate well, then knead for 5 minutes more, until the dough is smooth and elastic.
Line two baking sheets with parchment paper. Turn the dough out onto a lightly floured surface. Using a dough scraper or sharp knife, cut the dough into eight pieces, each weighing about 3 ½ oz.
Working with one piece at a time, shape the dough into round buns, using a cupped hand to tighten the ball by rolling and dragging it over your work surface until it is a tight, compact mass.
Transfer the dough balls to the prepared baking sheets. Lightly flour the top of the dough, then cover with plastic wrap and set aside to rise for 1 hour.
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