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pizzette semi-integrated




Type 0 wheat flour

300 grams

Wholewheat flour

200 grams

Natural mineral water

400 grams

Fresh brewer's yeast

25 grams

Extra virgin olive oil

50 grams


to taste

Iodized salt

8 grams

White sugar

5 grams

Canned tomato sauce, with salt

1 cup

Mozzarella cheese

200 grams

Bakery products from Italy

pizzette semi-integrated

pizzette semi-integrated

vegetarian with gluten with lactose

ready in

7 hours 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

pizzette semi-integrated

A dish tasty and delicious. An aperitif, friends and a few small pizza tasty.

pizzette semi-integrated step 1

step 1

You must first dissolve yeast in warm water, adding sugar. Then add the flour, olive oil and salt.

pizzette semi-integrated step 2

step 2

Knead with care and put your dough in a container that will have previously greased with the oil and before covering also sprinkle the surface of the dough in order to avoid its becoming too dry.

pizzette semi-integrated step 3

step 3

Cover with a cloth and let rise until doubled in volume of dough for at least six hours.

pizzette semi-integrated step 4

step 4

After this time, take your dough and roll it out to form a ball with the help of flour and a rolling pin.

pizzette semi-integrated step 5

step 5

Using a stencil formed your pizzette the size you want and let rise for an hour before bake.

pizzette semi-integrated step 6

step 6

Sprinkle each one with tomato and mozzarella on top of them and if you put to your liking oregano. The firing takes place in a preheated oven at 250 ° C for 20 minutes.

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