There is nothing more Italian than a beautifully hand-crafted pizza. The world is absolutely pizza-obsessed, with various countries coming up with their own pizza making styles and traditions. For the biggest pizza lovers among us, we are grateful that they come in nearly any variety one could imagine.
This pizza recipe is actually for making smaller, friend pizzas of ‘pizettes’ as they would be called. This recipe is straight out of Campania and, although it may be new to you and I, has been a true favorite of southern Italians for many years! Others have even said that this recipe reminds one of 1800s life in the port city of Naples. Give it a try and tell us what you think!
What You’ll Need
- 6 cups of 00 flour
- 2.11 cups of water
- 0.14 ounces of beer yeast
- 2 pinches of salt to taste
- 1.5 pounds of peeled San Marzano tomatoes
- 1 ounce of fresh basil leaves
- Oregano to taste
- 1 clove freshly chopped garlic
- Extra virgin olive oil to taste
- 1 large handful of Grana Padano or Parmigiano Reggiano cheese for grating
What You’ll Do
- Pour your water at room temperature into a jug
- Add your freshly crumbled brewer’s yeast to the water and mix until yeast is completely dissolved
- Place about 30% of your total flour to one side of your pizza making board or bowl
- Pour your water on the other side of your bowl or board. Make sure it does mix fully with the flour yet.
- Add your pinch of salt to the water side of your bowl
- Gently mix the water with your finger attempting to dissolve the salt in your bowl
- Slowly continue adding more flour to the bowl. With your fingers start to mix the flour and water mixture in a circular motion
- Continue mixing with your hands as the dough begins to thicken. You will start kneading it as it becomes doughey. Add additional flour here if your dough is still seeming too thin
- Once fully kneaded, place a wet cloth over the bowl and let stand for 4 hours
- Place your risen dough on a clean surface and separate into small balls
- Once you have separated your dough into balls, place on a lightly floured pan and cover once again and let rest for 2 more hours
- Transfer your tomatoes to a glass bowl and mash with your hands.
- Pour a bit of extra virgin olive oil into a panand add a clove of crushed garlic. Allow to saute until golden brown
- Add the tomato to the pan and add a bit of salt, stirring continuously
- Add in your oregano and continue mixing and simmering for 30 minutes
- Take your pizza balls that have been left to rise and place in a pan with peanut oil. Once they have begun to srispen, remove from heat and place on a floured work surface.
- Use your hands to spread out your lightly cooked dough into a circle. Prick with a fork throughout to avoid over swelling during cooking.
- Place the small pizza in your pan with oil and allow to cook at 350 degrees. Your little pizzas should be fully submerged in oil.
- Once golden brown, drain excess oil with a slotted spatula and place on a sheet of parchment paper.
- Once all are cooked, spoon your sauce atop each little pizza and add any additional toppings you may want. You can place them back in the oven for a little while or serve immediately!
You may think you know and love pizza, but wait till you try this recipe for fried mini pizzas! How does it compare to the pizza you love best?