Learn how to make soft, homemade mini pizzette from scratch with Nicole. This method uses a simple, hand-mixed dough that develops structure through short resting and folding, yielding a light, elastic crumb in about 4 hours.
The dough is versatile and supports a range of toppings while maintaining good oven spring.
INGREDIENTS (for 8 pizzette):
✅ Pizza or Bread Flour (Type 0) – 2¾ cups / 400 g
✅ Instant dry yeast – 1¼ tsp / 4 g
*(or fresh yeast – approx. 2½ tsp / 10–12 g)
✅ Water – 1 cup + 1 tbsp / 250 ml
✅ Sugar – 1 tbsp / 12 g
✅ Fine salt – 1½ tsp / 9 g
✅ Extra virgin olive oil – 2 tbsp / 20 g
Suggested toppings include:
• Potato, onion, and rosemary (pre-cooked for consistency)
• Cherry tomato, onion, and oregano
• Anchovy with zucchini flowers
• Olive, onion, and sun-dried tomato paste
Cheese (provolone, mozzarella, or caciocavallo) can be added toward the end of baking to prevent overcooking.
A practical approach to small-format pizza with controlled technique and repeatable results.
