Crunchy bottom and edges, soft middle, pools of flavorful tomato sauce and plenty of evo oil. These pizzette rosse are a classic Italian snack, both kids and grown-ups love!
- 250 g farina 00 or all-purpose flour
- 150 g water, at room temperature
- 2 g dry yeast (or 5 g fresh yeast)
- 15 g evo oil + more for topping
- 5 g salt
- tomato passata, or pureed canned San Marzano tomatoes
- black pepper, oregano, optional, for sprinkling
- In the bowl of a stand mixer fitted with the dough hook, add the flour and the yeast dissolved in the water.
- Start mixing on low speed, then mix on medium speed until the flour is well blended with water.
- Add the salt, then slowly pour the oil in. Mix on medium speed for a few minutes, until the dough wraps around the hook and looks smooth.
- Place in an oiled bowl, lightly oil the top and cover with plastic wrap or a towel. Let rise for 1 hour away from cold air or air draughts.
- After the rising time, divide the dough in 4 and shape into 4 small balls. Use a scale to have the same weight (about 100 g). Cover with a towel and let rest for 20 minutes.
- Place one of the dough balls an place it on an oiled baking sheet. Stretch slightly with your fingertips, and let rest for 10 minutes. In the meantime, preheat the oven to 450°F (250°C) convection. Arrange a lower shelf and a top shelf.
- Keep stretching the dough to get to a diameter of 18 cm, more or less. Let rest for 10 minutes.
- Then spread the tomato passata or pureed canned tomatoes all over the surface, not leaving any empty spaces, including the egdes, paying attention not to drop tomatoes on the baking sheet.
- Drizzle with abundant evo oil, and sprinkle with salt.
- Place on the lower rack of the preheated oven and bake for 10-11 minutes, rotating the pan if you see that they are coloring more on one side.
- Carefully open the hot oven and move the baking sheet from the lower rack to the top rack. Bake for additional 2-3 minutes. Continue until you've cooked all the 4 pizzette. I cooked two at a time.
- Remove from the oven and let cool. Then, fold one in half and bite in!
The main characteristics of the pizzette rosse are the slightly charred bottom and edges. Also, the tomato sauce, being the only topping, has to be abundant and goes right to the edges.
They are a popular Italian snack, especially in Rome, sold at most bakeries.
- Category: Pizza & Focaccia
- Method: Baking
- Cuisine: Italian
Keywords: pizza, pizzette, italian, snack, delicious, homemade, tomato passata, baked,