These super soft pizzas are perfect for an aperitif, a party or simply for a delicious snack! With a very soft dough, they will be a real success!
Ingredients:
500 g of Manitoba flour 🌾
250 ml of water 💧
50 ml of milk 🥛
50 g of sugar (you can reduce to taste) 🍬
10 g of fresh brewer’s yeast 🍞
50 g of butter (or lard) 🧈
15 g of salt 🧂
Method:
Preparation of the Dough:
Dissolve the yeast in the water and milk together with the sugar at 37°C for 1 minute at speed 2.
Incorporate the Ingredients:
Add the flour and set 6 minutes and 30 seconds at spike speed.
When the timer reads 1:00 minute, add the salt.
When the timer reads 3:50 minutes, add the butter in small pieces.
Leavening:
Let the dough finish kneading and then leave it to rise in a warm place for at least 2 and a half hours, until it doubles in volume.
Form the Pizzette:
Once leavened, form balls of 30-35 g each. Place them on a baking sheet lined with baking paper, spacing them apart.
Leave to rise again for about 30 minutes.
Season and Cook:
Crush the leavened balls and season them as you like: tomato, mozzarella, olives, basil… the choice is yours!
Bake at 180°C for about 15 minutes, or until the pizzette are golden.
Serve and Enjoy!
Your super soft pizzette are ready to be enjoyed! Perfect warm, but delicious.