00:00Ciao a tutti! Sono Nicole and today I'll show you how to make my favorite pizzette recipe
00:05or little pizzas. This recipe makes a super soft dough ready in four hours that you can
00:11top many different ways. Mil le gusti! We'll just use our little hands today. No stand mixers
00:17required. E via! Choose a strong bread or pizza flour with a W between 260 and 280. Here's one
00:27of my favorite flours for this recipe, a quality Italian brand called Caputo. I'm using a dry
00:33instant yeast for this recipe, the kind we can add directly to the flour without first
00:37dissolving it in water. I always prefer to use a precision scale for baking. Some granulated sugar,
00:47some salt, and now I'm adding room temperature water. And remember you can always find the list
00:56of ingredients and their quantities in the video description of any of our video recipes.
01:09I'll add some olive oil.
01:12I'll add some olive oil.
01:28And I'm mixing it all together with my hands.
01:37If you have a stand mixer, of course feel free to use it for mixing and kneading. In case you
01:43don't,
01:44you can just knead the dough like this for about eight minutes.
02:09After the knead, I let the dough ball rest covered for 30 minutes.
02:14And then I like to make a few folds to help reinforce the gluten structure, since this recipe does use
02:20a short proof.
02:36And now it's back to bed, covered of course, for about three hours, or until the dough is doubled in
02:42size.
02:43In the summer, you'll likely have no problem with the dough rise. But if it's cool in your environment,
02:49remember that you can always use your oven as a proofing box. Just set the dough covered into the oven,
02:55at 30 degrees Celsius, light off, the light does add additional heat, and you'll have a more controlled proof.
03:03Bellissimo! Time to divide this dough into eight, more or less equal pieces.
03:09I use scissors for lots of dough portioning, and it works like a charm here too.
03:14It's a little Nona trick. Nona's like to use scissors for everything, from dough portioning to pizza cutting.
03:22Make a tight ball out of each piece of dough.
03:50And then cover them loosely for another 30 minute proof.
03:55And now we can prepare four pizzette at a time, on an oiled baking sheet.
04:00So, I hate and気 to open the pot.
04:09I don't know how to microwave it out.
04:11Woohoo!
04:29I don't know how to microwave it back.
04:30Enough!
04:30Okay, let's make sure I'm ready for the pot.
04:42and now for the real fun what topping should we use now i have a family of picky italian eaters
04:50so i like to make several varieties of pizzette if you love to add onions as i do try my
04:57trick
04:57and pre-cook them in the microwave for five minutes or so to soften them up and make sure they
05:02are
05:03cooked enough for sensitive tummies i also pre-cook grated potatoes just to be sure they are nice and
05:10tender when they come out of the oven nothing ruins a potato pizza more than raw potatoes
05:16potato onion and rosemary a classic italian combo no seriously there's always a potato and onion pizza
05:24at any local pizzeria in italy you can also thinly slice the potato and i add a drizzle of olive
05:29oil
05:29on top of each this one i'll just make with rosemary without the weight of the toppings
05:34we'll be sure to get a good rise and for this one i'm going to go with onion cherry tomatoes
05:41and
05:42oregano sicilian oregano of course always sicilian unless you can't find it then greek these are
05:49the oregano's that have the best flavor bake in a preheated static oven at 230 celsius 445 degrees
05:57fahrenheit for 10 to 15 minutes positioning the grill in the center of the oven and while we wait
06:03for these to bake let's get the rest ready for these i'll use some new toppings
06:17here i'm adding anchovy paste i love anchovies it's such an easy way to add nutrition and flavor
06:23to recipes including pasta and what goes with anchovies in italy why zucchini flowers of course
06:31if you don't live in italy you may not know that in italy we love zucchini flowers they are considered
06:37a
06:37real delicacy it really makes me sad to think how they are just discarded in other parts of the
06:42world here we can even buy them in the supermarkets and if you want to know how to fry fiori
06:47di zucca
06:48for a tasty authentic italian appetizer check out the video for fried zucchini flowers on our channel
06:55and for this pizza i'm using a commercial sun-dried tomato paste and why not let's add some cherry tomatoes
07:00too
07:14olive onion and sun-dried tomato paste
07:23tomato onion and cherry tomatoes and this tray is also ready for the oven
07:28same temperature same time with one small variation once i see the pizzas are getting golden i'm going
07:36to top some with shredded cheese and put them back in the oven just long enough to melt the cheese
07:41here
07:41i'm using provolone but you can also use shredded mozzarella caciocavallo and with a selection like this
07:50surely everyone in the family can find something to enjoy and how about you what are your favorite
07:56toppings for homemade pizzette which of my topping combinations inspired you and which made you gag
08:03let me know in the comments if you enjoyed this video or learned something new and of course if
08:09you haven't already subscribe to piatto recipes for more trusted recipes from italy and beyond
08:21ciao ciao
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