Sicilian Pizzette with Rizzoli anchovies in organic extra virgin olive oil
- Ingredients 4 people
- Difficulty media
- Ready in 390 minutes
Ingredients
- 300 gr 00 flour
- 200 gr Flour 0
- 250 gr Water
- 50 gr Strutto
- 40 gr Sugar
- 15 gr Halls
- 5 gr Fresh brewer’s yeast
- 200 gr Mozzarella
- 1 package Rizzoli anchovy fillets in organic extra virgin olive oil
- 200 gr Tomato sauce
- 1 teaspoon Halls
- as required Extra virgin olive oil
- as required Dried oregano
Process
How to make : Sicilian Pizzette with Rizzoli anchovies in organic extra virgin olive oil- Place the flours in the planetary mixer with the lard left at room temperature.
- Take half a cup of the total water and dissolve yeast and sugar, then pour over the flours.
- Knead with the dough hook, add half the water again, and continue kneading for a few minutes. Now pour in the rest of the water, and continue kneading for about 10 minutes, until the dough is well strung.
- Remove the dough from the planetary mixer. If sticky, dust with a little flour, place in an oiled bowl, cover with plastic wrap and let rest 5 hours in a warm place.
- Flatten the dough and cut out circles with a pastry cutter about 12 cm in diameter.
- Mix tomato with salt, oil and oregano and sprinkle on pizzette: let rise another hour or so.
- Cut the mozzarella into small pieces and spread it over the pizzette, add a fillet of Alice in Rizzoli organic extra virgin olive oil, and bake at 210°C for about 15 minutes.
This recipe was prepared for us by our Taste Ambassador @cook_with_anna.
