Pizzettine Small Pizzas
Ingredients (12 small pizzas) For the base:
200 g plain flour 1 packet of brewers yeast 1 tsp sugar salt 2 cups of luke warm water
In a large bowl, dissolve the yeast in one cup of luke warm water with the sugar and a pinch of salt. Let rest for 5 minutes then add flour slowly and the remaining water. Whisk vigorously until you have a smooth and sticky paste. Add the rest of the flour and continue to work the dough with the hands. Knead strongly for 5 minutes. If the mixture is still too sticky, add some more flour. Form it into a ball then place in a bowl. Cut a shallow cross into the top and cover with a cloth and let it rest for 1½ hours. The dough will rise considerably and tiny bubbles will form on the surface. At this point it is ready to be rolled out into pizza bases before adding the topping and baking in a hot oven.
Difficulty