Homemade Pizzette al Latte
Homemade pizzette al latte: savory, bite-sized delights with cooked ham, melted mozzarella, and fragrant oregano.
Equipment
- 1 Stand mixer with a dough hook attachment
- 2 Mixing Bowls:
- 3 Measuring Cups and Spoons:
- 4 Rolling Pin
- 5 Baking sheets or trays
- 6 Parchment paper or silicone baking matsOven
Ingredients
For the dough:
- 500 g Type 0 flour 12.5g protein
- 220 ml milk
- 8 g fresh brewer's yeast
- 150 ml water
- 15 g salt
- 15 g extra virgin olive oil
For the topping:
- 500 ml tomato passata
- Extra virgin olive oil to taste
- Salt to taste
- 8 slices cooked ham
- 400 g pizza mozzarella
- Oregano to taste
Instructions
Prepare the Dough:
- - In a stand mixer bowl, combine the flour, fresh brewer's yeast, and milk.
- - Gradually add the water while mixing until a smooth dough forms.
- - Add the salt and olive oil gradually, allowing each addition to be fully absorbed.
- - Let the dough rest for 10 minutes, then transfer it to a lightly oiled surface.
- - Divide the dough into 8 equal portions and shape them into balls.
Prepare the Topping:
- - Spread the tomato passata over each dough ball, leaving a small border around the edges.
- - Drizzle with extra virgin olive oil and sprinkle with salt to taste.
- - Top each pizzette with a slice of cooked ham, followed by shredded mozzarella and a sprinkle of oregano.
Bake the Pizzette:
- - Preheat the oven to its highest temperature.
- - Place the pizzette on baking sheets lined with parchment paper.
- - Bake in the preheated oven for about 6 minutes or until the crust is golden and the cheese is melted and bubbly.
Serve and Enjoy:
- - Remove the pizzette from the oven and let them cool slightly before serving.
- - Enjoy these delicious homemade pizzette al latte while they're still warm and gooey!