Pizzette Rosse
Feeling peckish at a forno but don’t want to take down a big slice of pizza? May I suggest a pizzetta, a mini pizza dressed with simple toppings (in this case, just tomato sauce)?
9 ingredients
Prep: 25 mins
Cook: 30 mins
Pizzette Rosse
Ingredients (9)
Ingredients (9)
For the dough
For the topping
Instructions
Make the dough
Whisk together the flour (2 ⅘ cups) and yeast (⅖ tsp) in a large bowl, then pour over the water (1 cup). Mix with your fingertips or a spoon just until no dry bits remain.
Cover the bowl with plastic wrap and set aside to autolyse for 30 minutes.
Uncover the bowl, sprinkle over the salt (1 ⅖ tsp), then pinch it into the dough until fully incorporated.
Turn the dough out onto a work surface and knead until it is smooth and elastic, 5 to 7 minutes.
Return the dough to the bowl, pour over the olive oil (2 ⅕ Tbsp), and knead in the bowl until the oil is fully absorbed.
Cover the bowl with plastic wrap and set aside to rise at room temperature for 30 minutes.
Uncover the bowl and do one set of stretch-and-folds to build strength: Pull one edge of the dough up and fold it across the top of the dough, patting lightly to adhere. Turn the bowl a quarter turn and repeat until you have done a full revolution.
Cover the bowl with plastic wrap and set aside until the dough has doubled in volume, about 1 hour more.
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