prep
30 minutes
cook
6 minutes
difficulty
Easy
preparation
30
minutes
cooking
6
minutes
difficulty
Easy
level
Ingredients
Basic dough
- 500 g (1 lb 2 oz) plain (all-purpose) flour
- 10 g instant dried yeast
- 1 tsp olive oil
- 250 ml tepid water
- 1 ½ tsp salt
- 40 g butter, at room temperature, cut into small cubes
- Extra plain flour, for dusting
- Extra-virgin olive oil
Topping
- 400 g tinned chopped tomatoes
- Dried oregano
- Aged or regular mozzarella or scarmoza, cut into small pieces
- Sea salt flakes
This recipe makes 30 x 8 cm pizzettes.
Resting time 1 hour
Instructions
1. Combine the flour and yeast in a large bowl, then tip onto a clean work surface. Make a well in the centre and gradually add the olive oil and water. Work the flour into the liquid using a fork, starting from the centre and moving outwards, until you have a rough dough.
2. Add the salt and a few cubes of butter and work them into the dough by kneading. Keep adding cubes of butter until it is all incorporated and the dough is smooth. Place in a large bowl, cover with plastic wrap and place in a draught-free spot for at least 1 hour or until doubled in size.
3. Preheat the oven to 220°C (430°F) and place a pizza stone on a high shelf.
4. On a lightly floured work surface, roll out the dough, flipping it around and over every now and then until you get a roundish shape. Using an 8 cm (3¼ in) cookie cutter, cut out circles of dough. Using your finger, rub each circle with a little olive oil. Make a shallow and broad well in the centre of each circle. Place a heaped teaspoon
of chopped tomatoes in the well and top with a pinch of oregano.
5. Carefully transfer the pizzette to the pizza stone and bake for 6 minutes. Remove the stone from the oven and place on a heatproof surface. Scatter the cubed mozzarella on the pizzette, then slide the stone back into the oven and bake for a further 6 minutes or until the dough is golden and the cheese is melted.
6. Drizzle a little extra-virgin olive oil on each pizzetta, sprinkle over some sea salt flakes, to taste, and serve warm.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
