Do you know the smell of bakery pizzettes?
The one you can sense from the street and makes you instantly hungry.
Those pizzettes that, even cold, are delicious and stay soft and perfect until the next day.
These soft homemade red pizzettes are inspired by that: a soft dough, lots of tomato, melty mozzarella, and a baking method that makes them ideal to prepare on the weekend.
They’re perfect for a picnic lunch, a savory snack, or a simple dinner without sacrificing the taste of well-made things.
👉 A recipe that smells of the oven, home, and good things. Save this recipe and prepare it next weekend: one pizzetta leads to another!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 25 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 1/4 cups all-purpose flour
- 3/4 cup semolina flour
- 1 tsp fresh yeast
- 3/4 cup water
- 1/2 cup milk
- 1 tsp honey (optional)
- 2 tsp salt
- 1 1/2 tbsp extra virgin olive oil
- as needed tomato pulp
- as needed mozzarella (or string cheese)
Tools
- Stand Mixer
Steps
Dissolve the yeast in the water and milk, which should be slightly warm, not hot, so as not to affect the rising process. Add a teaspoon of honey (optional – I recommend it, as it aids rising and makes the pizzettes even softer without altering the taste), the flour, and start mixing, then add the salt and the extra virgin olive oil. Work the dough until it is smooth and elastic.
Cover and let rise for 2 hours, until doubled.
After rising, divide the dough into balls weighing about 3 oz each, gently roll them out, and place them on a baking tray lined with well-oiled parchment paper.
Let rise for another 30 minutes.Season the pizzettes only with tomato, a pinch of salt, and a drizzle of oil.
Bake in a preheated static oven at 375°F, placing the tray on the penultimate rack.
Bake for 15 minutes, then remove the tray.
Add, if needed, a bit more tomato and the mozzarella. Put back in the oven and complete the baking for another 8-10 minutes, still at 375°F, until the mozzarella has melted.
Now all that’s left is to enjoy them: prepare them in large quantities, because they really go fast!
Tips
Use well-drained mozzarella or string cheese to avoid water release.
They’re perfect to prepare in advance for parties and buffets.
If you prefer them crispier, extend the second baking for a few more minutes.
Storage
Store the cooked pizzettes in the refrigerator for 1-2 days in a closed container.
Reheat them in the oven or air fryer to make them soft and fragrant again.
FAQ (Questions and Answers)
I don’t have semolina flour to make the soft homemade red pizzettes, can I replace it with all-purpose flour?
To make the soft red pizzettes, if you don’t have semolina, use only all-purpose flour, keeping the same total quantities.
You will get a slightly softer and more delicate dough, less rustic, but still perfect for soft pizzettes that stay good even the next day.
