Soft, fluffy and just like those from the rosticceria, with that aroma you catch as soon as you step into a bakery.
These are the classic hot counter mini pizzas, the ones with a soft edge and a center full of tomato and mozzarella, just like the ones from the café.
This is the recipe for the original rosticceria Sicilian dough, the same used for cartocciate, bombette, torciglioni, cipolline, siciliane and many more. A rich, well-hydrated dough that makes the mini pizzas light, puffy and soft even after baking and which fully belongs to the Sicilian cuisine and its grandmother’s recipes.
If you are looking for the real soft Sicilian mini pizzas, this is the right recipe, it smells like home and tradition, because the Sicilian rosticceria is a world full of flavors, unique and unmistakable, that once tried you won’t forget. Today we’ll make together the Sicilian mini pizzas like those from the bar, very soft and delicious, different from the classic milk mini pizzas and even from the fried mini pizzas. Want to try the original recipe of the soft Sicilian mini pizzas that are the best in the world? Let’s go to the kitchen then and roll up our sleeves, but first I’d like to share a little memory. As a child, sometimes my mother would buy them for me and I used to take them to school, but
I could never wait for recess: I always ended up sneaking bites under the desk, trying not to be seen. What makes me smile is that, years later, I discovered my children did the same thing.
Because some things are not taught… they are passed down without noticing :-).
You can also find this recipe in my book “Sicily on the Table”.
- Difficulty: Easy
- Rest time: 3 Hours
- Preparation time: 20 Hours
- Cooking time: 15 Minutes
- Portions: 15 mini pizzas
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make soft Sicilian mini pizzas, like at the bar and bakery
- 4 cups Type 0 flour
- 4 cups Fine re-milled durum semolina (if you can't find it, use type 0 flour)
- 7 tbsp Lard (about 100 g)
- 4 2/3 tsp Salt (about 28 g)
- 1/4 cup Sugar (about 50 g)
- 0.4 oz Fresh baker's yeast (about 12 g, or half a packet of dry yeast)
- 2 3/4 cups Water (or milk (about 680 g / ml))
- 28 oz Canned peeled tomatoes (to season with oil, salt and a little sugar)
- 14 oz Mozzarella (pizza-quality mozzarella)
- 7 oz Prosciutto
- 15 Black olives
Tools
- Bowls
- Baking sheets
How to make Sicilian mini pizzas with rosticceria-style dough?
Below you will find two methods, both equally valid. One involves kneading by hand, the other uses a kitchen machine such as a Thermomix or a stand mixer.
Pour the flour into a bowl, make a well and pour in a little water or milk with the yeast, mix to dissolve it, then add the sugar, combine and finish with the salt and the lard, adding the liquids until they are all used. Work in the bowl with a spoon, then with your hand.
Knead for a few minutes, cover with a cloth and let rest for ten minutes, then continue kneading until you obtain a smooth, elastic and homogeneous dough. Round into a ball, place in a bowl and put in the oven with the light on to rise until doubled; it may take about 3 hours, but the time is indicative and you should wait at least until the dough has doubled.
After the time has passed, turn the dough out onto the work surface — it should be elastic and well-wound — and divide it into pieces of about 120 g each. Shape dough balls and place them to rise again until doubled; meanwhile, prepare the topping.
Cook the peeled tomatoes and mash them well so they break down; keep over the heat until you obtain a reduced sauce, season it with oil, salt and a teaspoon of sugar. Cut the mozzarella into cubes and prepare the prosciutto as well.
To achieve soft mini pizzas it is important that the dough is well proofed, so once doubled, shape the pizzas by pressing the balls from the center outwards and leaving the edges slightly thicker.
Place an abundant tablespoon of tomato in the center of each mini pizza and a pitted olive (I didn’t have any), sprinkle with a little oregano and bake at 392°F for about six minutes. When the mini pizzas are almost cooked, pull them out, place a slice of mozzarella and more pitted olives on top, then return to the oven and bake until the cheese has melted and the mini pizzas have taken on a nice golden color. Remove from the oven and serve hot.
In the photo the open crumb of a well-leavened dough.
Sometimes, when I need to make a small batch (only 500 g flour for about 10 mini pizzas), I use my kitchen machine similar to a Thermomix but more economical.
In that case, put the liquids, the rest of the ingredients and finally the flour into the bowl. Start the kneading function — in my machine it lasts 90 seconds — once the dough is finished, wait for it to start rising; in summer half an hour may be enough, in winter times will be longer.
After the time has passed, oil a work surface and turn the dough out, giving it a few folding turns to add elasticity.
Let the dough rest for about 15 minutes.
Divide the dough into balls and then proceed as above.
All that’s left is to enjoy these wonderful mini pizzas! Store any leftovers at room temperature for up to 24 hours and reheat before consuming.
Storage notes and tips
These Sicilian mini pizzas are best straight from the oven, when the aroma fills the kitchen and the mozzarella is still stringy, but they also remain satisfying the next day.
If you have leftovers, store them at room temperature for a maximum of 24 hours, well covered, or in the refrigerator for up to 2 days. Before eating them, warm them in the oven for a few minutes: they will become soft and fragrant as if freshly baked.
You can also freeze them already cooked: let them cool completely, then place them in a food bag. When needed, heat them directly in the oven without thawing.
A small tip: if you want an even softer result, avoid overloading them with topping before baking and add a drizzle of raw olive oil as soon as they come out of the oven… it’s that simple gesture that really makes the difference.
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Frequently Asked Questions
How should Sicilian mini pizzas be stored?
You can keep them at room temperature for about 24 hours, well covered, or in the refrigerator for up to 2 days. Before serving, warm them in the oven to bring back softness and crispness.
Can I freeze Sicilian mini pizzas?Yes, you can freeze them already cooked. Let them cool completely, then place them in food bags. When needed, heat them directly in the oven without thawing.
Why do mini pizzas become hard?
This often happens due to overcooking or an under-hydrated dough. Also, storing them uncovered will dry them out faster.
How to get soft and fluffy mini pizzas?
Use a well-hydrated dough, respect the proofing times and avoid overbaking.
Are Sicilian mini pizzas made with lard?Yes, in Sicilian tradition lard is often used in the dough: this ingredient makes the mini pizzas softer, more fragrant and fuller in flavor, like in the old days. Alternatively, you can use extra virgin olive oil, but the result will be slightly different, less rich and a bit less soft.
