The soft milk pizzettes from the bakery are among the most loved leavened products: soft, tall and fluffy, with a simple dough that makes them light and irresistible. Different from the classic Sicilian pizzettes of the typical rosticceria, these milk pizzettes are made with oil and not with lard, contain no butter and turn out really delicate and perfect for any occasion, like the typical milk rolls or soft milk focaccias.
These are the classic soft milk pizzettes you find at buffets and parties, the grandmother’s recipe for pizzettes that stay soft, ideal even as an appetizer and loved by everyone, young and old. The secret is precisely the dough: well hydrated, worked slowly and left to rise until light and full of air.
These homemade milk pizzettes are perfect if you are looking for soft, bakery-style pizzettes, ideal for buffets, parties and snacks. As a child I could hardly wait for my mother to take them out of the oven and devour them. Today I make them for my children, who go crazy for them; they love them still warm, with that aroma that fills the whole kitchen and makes them irresistible. I fill them in different ways. In this recipe we make them in the classic version with ham, cheese and black olives and, to make them even more colorful and fun, a piece of hard-boiled egg. Let’s get into the kitchen and make them together, but first, as always, if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Also check out:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 10 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the soft milk pizzettes
- 4 3/4 cups all-purpose flour (type 0)
- 1 1/2 cups + 1 tbsp milk (warm)
- 2 1/3 tsp salt
- 3 tbsp + 1 tsp extra virgin olive oil
- 1 tsp active dry yeast (or 12 g fresh yeast)
- 3/4 cup + 1 tbsp tomato purée (rustic)
- to taste salt
- to taste extra virgin olive oil
- to taste basil
- to taste dried oregano
- 14 oz pizza mozzarella (good quality)
- 7 oz cooked ham
- 10 black olives
- 2 hard-boiled eggs
Tools
- Bowl
- Oven
- Baking tray
Steps to make the soft milk pizzettes
Start by dissolving the yeast in a little warm milk taken from the total amount, stirring gently until completely dissolved.
Pour the flour into a large bowl and gradually add the remaining milk, starting to mix with a spoon. Then add the sugar and continue working the dough.
Add the yeast mixture, stir and when the mixture begins to take shape, add the oil in a thin stream and incorporate it little by little.
Finally add the salt and continue mixing until you obtain a soft, slightly sticky dough; there is no need to develop a tight gluten structure. Cover with plastic wrap and place in a warm spot to rise until doubled in size.
Once doubled — this will take about two to three hours — turn the dough out onto a floured work surface and work it for a few seconds until you have a smooth, homogeneous ball.
Divide the dough into 10 small pieces and shape them into balls all of the same size, then let them rise again until doubled, which should take about 35–45 minutes.
Place them on a baking tray lined with parchment paper and lightly oiled, and gently press them with your fingers to form discs. Let them rest for a few more minutes. Season the tomato purée with salt, oil and basil and spread it evenly over the pizzettes.
Then bake in a preheated conventional oven at 392°F.
Halfway through cooking, take them out and add the mozzarella and any other toppings you like, then return them to the oven until golden and fully cooked.
Remove from the oven and let cool slightly: they will remain soft and fluffy, just like bakery ones.
Storage notes and tips
Milk pizzettes stay soft for 2 days if stored in an airtight container or well covered, which helps maintain their fluffiness.
If you want to keep them longer, you can freeze them already baked: just thaw at room temperature and reheat in the oven for a few minutes to bring back their freshly-baked softness.
To get truly soft milk pizzettes, the dough must remain soft and slightly sticky: this is the secret of their texture. Avoid adding too much flour while working the dough.
Another important point is the rising: always allow the dough to double well and don’t rush, because this step is what makes them tall and light.
If you prepare them for buffets or parties, you can top them in different ways after the first bake to get soft pizzettes with varied flavors.
If you want to stay updated on my recipes, follow me on:
facebook , pinterest, instagram, twitter.
From here, you can return to the HOME and discover new recipes
Frequently Asked Questions
How to get milk pizzettes soft and fluffy?
The secret is a well-hydrated dough and a complete rise. The milk pizzettes should already feel soft before baking: avoid adding too much flour and let the dough double well.
Why do milk pizzettes become hard?
This happens when the dough is too dry or when they are overbaked. For soft milk pizzettes it is important to keep the dough tender and not prolong the baking.
Can milk pizzettes be prepared in advance?
Yes, they are perfect to prepare ahead. You can bake them a few hours in advance and warm them slightly before serving: they will stay as soft as freshly made.
Can homemade milk pizzettes be frozen?
Yes, you can freeze them already baked. Once thawed and heated, they will become soft and tasty again.
What is the difference between milk pizzettes and Sicilian pizzettes?
Milk pizzettes are made with oil and have a light, fluffy dough, while traditional Sicilian pizzettes often use lard, resulting in a richer and different texture, although equally soft.
