Pizzette Rosse (Small Red Pizzas) by @unaseraincucina

1h4

7 servings

🌾

400 g

Flour

🌾

100 g

Durum wheat semolina

💧

380 ml

Water

🍞

4 g

Fresh brewer's yeast

🧂

11 g

Salt

🍅

Tomato passata

🌾

Semolina

🫒

Extra virgin olive oil

  1. Dissolve
    • Fresh brewer's yeast
    • Water
    • Flour

    Dissolve the yeast in the water, then gradually add the flour and semolina, mixing with a spoon until you get a rough dough.

  2. Cover

    Cover and let rest for 30 minutes.

  3. Add
    • Salt

    Add the salt and perform a series of folds directly in the bowl, bringing the edges toward the center, for about 1 minute.

  4. Cover

    Cover and let rest for 15 minutes.

  5. Rest

    Repeat the folds and let rest for another 15 minutes.

  6. Transfer
    • Extra virgin olive oil

    Transfer the dough to the work surface, shape it into a tight ball with a few folds, and place it in a lightly oiled bowl.

  7. Rise

    Cover and let rise in the refrigerator for 8-10 hours, or overnight.

  8. Divide
    • Semolina

    Divide the dough into pieces of about 60 g and place them on a baking tray dusted with semolina.

  9. Rise

    Cover and let rise at room temperature for about 2 hours.

  10. Bake
    • Tomato passata

    Gently stretch each piece of dough with your hands, top with tomato passata, and bake in the Ariete oven at 400°C for 3-4 minutes.

  11. Garnish
    • Extra virgin olive oil

    Finish with a generous drizzle of extra virgin olive oil and serve.

Pizzette Rosse (Small Red Pizzas) by @unaseraincucina

1h4

7 servings

🌾

400 g

Flour

🌾

100 g

Durum wheat semolina

💧

380 ml

Water

🍞

4 g

Fresh brewer's yeast

🧂

11 g

Salt

🍅

Tomato passata

🌾

Semolina

🫒

Extra virgin olive oil

Preparation Steps

  1. Step 1/11

    Dissolve the yeast in the water, then gradually add the flour and semolina, mixing with a spoon until you get a rough dough.

    🍞Fresh brewer's yeast
    💧Water
    🌾Flour
    🌾Durum wheat semolina (semola rimacinata)
    🥣Mixing bowl
    🥄Spoon

  2. Step 2/11

    Cover and let rest for 30 minutes.

    🥣Mixing bowl

  3. Step 3/11

    Add the salt and perform a series of folds directly in the bowl, bringing the edges toward the center, for about 1 minute.

    🧂Salt
    🥣Mixing bowl

  4. Step 4/11

    Cover and let rest for 15 minutes.

    🥣Mixing bowl

  5. Step 5/11

    Repeat the folds and let rest for another 15 minutes.

    🥣Mixing bowl

  6. Step 6/11

    Transfer the dough to the work surface, shape it into a tight ball with a few folds, and place it in a lightly oiled bowl.

    🫒Extra virgin olive oil
    🥣Mixing bowl

  7. Step 7/11

    Cover and let rise in the refrigerator for 8-10 hours, or overnight.

    🥣Mixing bowl

  8. Step 8/11

    Divide the dough into pieces of about 60 g and place them on a baking tray dusted with semolina.

    🌾Semolina
    🍳Baking tray

  9. Step 9/11

    Cover and let rise at room temperature for about 2 hours.

    🍳Baking tray

  10. Step 10/11

    Gently stretch each piece of dough with your hands, top with tomato passata, and bake in the Ariete oven at 400°C for 3-4 minutes.

    🍅Tomato passata
    🍳Baking tray

  11. Step 11/11

    Finish with a generous drizzle of extra virgin olive oil and serve.

    🫒Extra virgin olive oil

Composition

Ingredients

Types

Grains, Liquids, Leavening agent, Spices, Vegetables, Oils

Ingredients

Flour, Durum wheat semolina, Water, Fresh brewer's yeast, Salt, Tomato passata, Semolina, Extra virgin olive oil

Notes

Flour (12% protein), Durum wheat semolina (semola rimacinata), Tomato passata (amount not given, used as topping), Extra virgin olive oil (a generous drizzle to finish, and a little to oil the bowl for proofing)

Allergens

Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Nut-Free, Low-Fat, soy-free

Calories

190 kcal

Macro nutrients

Protein: 5.5g, Carbohydrates: 38g, Fat: 1.5g, Fiber: 1.8g, Sugars: 1g

Nutritional Information

Minerals

Sodium: 480mg, Potassium: 110mg, Iron: 1mg, Calcium: 15mg

Vitamins

Vitamin B1 (Thiamine): 0.15mg, Vitamin B3 (Niacin): 1.8mg, Vitamin C: 2mg, Vitamin E: 0.4mg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

4 minutes

Overall

1 hour 4 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Mixing bowl, Spoon, Baking tray

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Snack, Bread

Occasions

After-school Snack, Everyday Family Meal

Origin

Source

Platform

instagram

Original Creator

@unaseraincucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crispy, Chewy, Crunchy Crust

Flavors

Savory, Tangy Tomato, Olive Oil Richness, Salty

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

baked pizzette : 1-2 days (store in an airtight container or wrapped at room temperature,best eaten fresh the day of baking), baked pizzette : up to 3 days (refrigerate in an airtight container,reheat in oven before serving), raw shaped dough balls : up to 2 days (refrigerate covered,bring to room temperature and let rise before baking), baked pizzette : up to 2 months (freeze in an airtight bag or container,thaw and reheat in oven)