IMG_3716 IMG_3710I had some leftover pizza dough so I made some little pizzas with it. It was a bit quicker than normal because I just did the bases in a frying pan and finished the pizzas under the grill. I did put a little too much garlic on the marinara and it was still a little raw when we ate it…so don’t do that. Here’s a recipe (the dough recipe is basically this one from Serious Eats, but with a little more water).

PIZZETTE (makes 6 small pizzas)

  • 10oz ’00’ flour
  • 1 teaspoon salt
  • 1 heaped teaspoon instant yeast
  • 7oz water
  • a tin of plum tomatoes, blended (passata would be fine too)
  • 2 balls of mozzarella, torn into pieces

Mix together the dry ingredients in the bowl, then add the water and mix it all in (get your hands dirty) until it all comes together in one big ball of dough. Knead it for a few minutes until your dough is smooth. Cover it up and leave it on the countertop for the best part of a day, or overnight if you can.

Split your dough into six equal balls (make them as even as you can now, it’ll make them easier to shape later), cover them and leave them in a warmish place for a couple more hours.

Heat up a frying pan and turn the grill on. Meanwhile, take one of the dough balls and stretch it out over a floured counter. Stretch it (or roll it) as thin as you can without it breaking – don’t worry if you get holes, just pinch them back together.

Lay the rolled out dough in the hot frying pan (you might be able to get two in, depending how big they are. Keep it there for a couple of minutes, until the bottom is getting some black spots on.

Turn it over, and then start topping your pizza. The ones I did in the pictures are margherita (tomato sauce, mozzarella and basil), marinara (tomato sauce, garlic and oregano), and a white pizza (i.e. no tomato sauce) with mozzarella, parmesan and asparagus. If you use parmesan, grate it on when you’ve finished, because it burns easily under the grill (as I found out).

When the bottom side has some nice black spotting too, stick the pan under the grill for a couple of minutes until your cheese has melted.

Take your pizzas out and repeat for the rest of the dough balls.




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