SUNDAY LITTLE PIZZAS – A fancy and tasty version of the pizza

If you are a pizza lover, you must try this “small” version, which is just as good and even tastier.
I like to season them with just the tomato and the mozzarella, but you can add any other ingredients you like.

Ingredients:
300 gr / 1 ¼ cups flour
200 ml / ⅚ cup lukewarm water
4 g / ¾ tsp instant dry yeast
5 g / 1 tsp salt
2 tablespoons olive oil
200 g / 7.05 oz tomato sauce

How to make:
Weigh 300 grams of 00 flour, add 200 ml of lukewarm water and ¾ teaspoon of instant dry yeast or 12 grams of fresh yeast if you prefer.
Dissolve the yeast in the center. Wait 5 minutes.
Add a teaspoon of salt and two tablespoons of oil.
Knead the dough. If it seems too sticky, add another tablespoon of flour to make it more elastic.
Cover and let rise in a warm place until the dough has doubled in volume.
When the dough has risen, turn it over on the floured table and lightly knead it again to form a ball. Then make 10 balls of 50 grams each.
Place a sheet of baking paper on the oven tray and place the balls with space between them.
Leave the dripping pan in the off oven for 30-40 minutes to rise again.
In the meantime, prepare the sauce for the little pizzas. Put a little salt and oregano in a jar of tomato sauce and chopped mozzarella.
Remove the dough balls from the oven and preheat the oven to 220° C / 428°F.
Press the balls directly onto the baking paper with your wet hand. Shape the balls into a round shape.
Season them with a little bit of sauce and mozzarella.
Wait until the oven reaches the right temperature and bake the dripping pan in the lower part of the oven.
Bake for 9 minutes at 220° C and, if necessary, grill for one minute as well.

Come on guys informal video, I’m making Little pizzas for my boys on Sunday morning and I don’t stay here to stage the set, there’s paper roll in the background. Flour soft wheat let’s make it to three hundred grams, I don’t have to make so many. three hundred and one.

Gabriele what flour are you using? Guys to name the brands, then later they kick my a….. so I’m using the “spadoni” xxl,you can find it in all supermarkets. it’s great because it’s nice and strong it’s fine also the “Caputo”, there’s also the “Pacuto”. Sorry, the “caputo”, strong, it’s fine. The “buongiovanni” are fine.

The zero or the one, that have a little bit of strength, follow, look at the labels these are serious have all the labels the flours,look at the labels that they have a little bit of protein that to prepare bread and pizza makes them quite nice elastic.

The important thing is that you don’t use the semolina flour two hundred ml of water, where is this..? two hundred ml, you can weigh it if you don’t have the thing with the degrees like this one here, the dog kibble one. Two hundred ml because it is a strong flour

If you use a flour of those zero ones or the double zero, the weaker ones let’s say the pallet ones, you have to make one hundred and sixty, maximum one hundred and seventy of water. Brewer’s yeast, I had this leftover here in the refrigerator. it’s three, four grams that would be

Half a sachet. Dissolve the yeast, possibly not using a spoon because it all sticks. The yeast, make sure though eh that is if it has a day or two, okay. if not, pay attention especially with the dry which it loses.

It’s okay even half a cube of fresh brewer’s yeast, the one that crumbles. Dissolves the yeast. Do you see why I don’t like to use a spoon? it sticks underneath the little ball of yeast, half of the yeast is left there. And if you don’t notice, maybe you do that, you

Pull the spoon it’s still there. And you throw it away, you put it in the sink and here inside there’s no more yeast. But really, it’s a big thing, then this thing often happens here and you get screwed because you don’t see it, look! it’s really all yeast is here.

All yeast is here This is the reason why you see me using chopsticks and then you ask me. Gabriele, why do you use chopsticks? That’s why! you wait five minutes Gabriele you don’t put sugar, Do you? Yes in the coffee yes. in the dough no, because

You need maybe a teaspoon if it’s cold you know, you don’t need it. This one is a very nutritious flour. but I used water a little lukewarm in winter if it’s cold, if you use a double zero flour that have nothing as nutrients

So indeed, a teaspoon of sugar you put in there. otherwise put it in the coffee. I put honey in it. That’s good. The flour is also good Pasini, it came to my mind now if you can find it Mulino Pasini they make very good flour they kicked my ass like this because someone,

Because I say or I get you a glimpse of the brands but it’s not advertising, I don’t take a penny from these people here guys, except that it’s legitimate to advertise, if one does it well, conscientiously, advertising is also useful because

How do you know what good flour to use to make sure that you get the recipe right. Why? because there is the one that tells you use that one that is good, otherwise you go there to get the supermarket flour and you don’t know which one to get.

However I didn’t take a penny, I said five, six brands, all good, you pick the one you want. Teaspoon of salt, look how much I put in? Three hundred grams of flour, coffee teaspoon, big ones. level. extra virgin oil two rounds

One and two. the oil is useful because the dough turns out softer then it also become a little bit more colorful. I mean. On Sunday mornings ,too much hassle use, standing there and making the video with all the criteria we usually

I’m a little bit more chilled out, a little bit more relaxed, I like to talk more. Obviously the recipe comes good, this one here, it’s guaranteed. it comes good. Just one thing! remember if we are in winter, if it’s cold maybe in the house is a little cool

Remember to use lukewarm water, but not hot eh, lukewarm After a while you can’t turn it with the spoon anymore, we need a dough not hard but firm enough. so let’s go ahead with the hands. You see, I didn’t put anything on, I made the beard, however I didn’t

Put on the apron, I didn’t put on anything. It’s a quick thing, because my sons wanted the pizzette and I made it for them. If the dough is too soft, teaspoon, you still put a little bit of flour. Now I’ll show you well how it should come out.

You see that still, no, we are there as a consistency because it is quite soft but it has not yet absorbed all the flour that is in the bowl, so it needs to be kneaded two or three more minutes,

If you want to use the mixer use it, but for so little dough it is not worth dirtying the mixer. After two minutes, you see, it absorbed pretty much everything in the bowl, it’s a little bit sticky but it’s okay, I leave it like that now it has to rise.

Put the lid on it, don’t use foil, use a plate, a lid on purpose, in short, what’s there It should double in volume. The timing depends on what temperature you have in the house, if it’s cold maybe turn the oven on for a minute,

Set it up to thirty degrees, turn it off and put the dough inside to rise in the oven, in a warm environment in an hour will rise. That’s if you’re not in a hurry, you can leave it there even all morning, there slowly it rise!

See you later I’ll go for a little walk. After two hours the result is this A little flour down the dough, even if you crush it it’s okay, without fear spread it out a little you roll it in both directions, it simply needs to be kneaded again

And you put it inside itself, it will immediately become very elastic, you can also simply knead it a little bit. It’s very elastic, you see, it also becomes nice and smooth and it is no longer sticky. The baking tray

With baking paper on it.so it was three hundred of flour, two hundred of water that is half a kilo of stuff, so I cut it into ten pieces of about fifty grams about the same, no need to make pharmacists one, two, three, four, five, a little more okay, I’ve got it one, two,

Three four and five, this is too small, this is too big see here, inside there. Now you have to have little flour around, eh, one little piece at a time we put it inside itself,we give it a little spin and we got a little ball, and don’t think they’re small.

And we arrange them on the paper. I’ll quickly redo it for those who weren’t careful. This one is bigger, this one is smaller, it’s fine, who cares, they don’t all fit, I have to make some space, eh, you know that I also show you when I make a mistake,

I put them too far apart, I push them a little to make space because I still have two. I put them inside in the oven pushed, so they don’t dry out because they have to rise for half an hour. No longer, half an hour, thirty minutes.

I prepare a little of tomato sauce, just a little raw sauce with a bit salt and that’s it. I prepare a mozzarella, I give it some knives so it loses water. After about thirty minutes, thirty-five, they have doubled in volume.

Turn on the oven right away the small stuff so ventilated if you can, if not, it’s okay static. be careful, the time it heats up the oven I’m going to make myself a puddle of water here, and we have to do a good thing. Attention, this thing is important

Turn on the oven and while it’s heating the oven do this thing because when we’re done making the pizzas, the oven has to be hot and trac, immediately inside. Wet your hands you see my nice big wet hand, you take the ball and squeeze it good hard, do you see it

It comes out? it almost sticks, here I wet my hand back and squeeze it the other way too or you wet it on the other side and squeeze it in this other direction here if you’re more comfortable, in one direction and then the other and you do that with all the balls. Tomato

Half a spoonful for each little pizza. you don’t need to put it so well, they are somewhere in between flatbread and pizza. it goes as it goes Without much fuss, In the face of those pizza folders, three days, forty-eight hours, twenty-seven dough. Easy-peasy!

This is a nice job you that you can get the kids to do too, the grandkids, the little kids you have around. They are around to bother, put them with their hands in the dough, they get badly dirty but at least they will have fun and learn how to make their own dinner.

My mom used to do this with me and I became a cook Oregano! Oregano! If it’s basil season, it’s great. or even basil or both if you want chili, anchovies for the older ones, the more greedy. Here I am craving for it

And I make two with the anchovies for me, it seems right anchovies abundant and also the chili. I put it there. In the face of those who hate me! they can croak. Gabriele, but you speak all dialects, are you Neapolitan?

No no I’m a mix Spanish Swiss, here I’ve worked with people from all over the world, in Italy of all dialects and in the end I have invented a dialect of my own. Mozzarella, mozzarella, you do it, either put a big piece in the middle or the

Crumbled, but don’t put too much because if you do, it runs out all over the place, just a small piece or two, no more. These here, in the oven, when you put it in. they will become like rolls, they will try to puff up,

So before you put them in the oven give them at the last moment a little crush again, they will puff up a little bit at the same but it’s okay, they are good, in fact they are very soft, you can make them the day before also warm them up,

Freeze them raw, freeze them when cooked…. When the oven reaches two hundred, two hundred and ten degrees put the pizzas in, when you use baking tray you have to be more down, because otherwise they will stay raw underneath, so low zone, high temperature, ventilated about eight, nine minutes. Nine minutes right, right, accurate!

Now, guys you know what happens, that I put this dish here on the table, I don’t say anything, I put it down and every man for himself, because they fight, it’s mine, it’s mine, you got more, I got less!

Anchovies, guys it’s hot but can I do it? it’s not really….look, look at that! The absolute softness these are pizzas like that, walking. Underneath perfect! They don’t have the big bubbles like this but break it up! Out of this world! Soft, tasty, fragrant. It’s the end of world. Good!