Pizzette dough

 

Il cornicione

Pizzette are like small pizza, topped with a variety of ingredients and condiments. Many pizzette may utilize vegetables as base and not necessarily made with dough.

PIZZETTA DOUGH

Ingredients

    3/4 cup warm water (110 degrees)
    1/2 teaspoon sugar
    1 teaspoon active dry yeast
    1 tablespoon olive oil, plus more for bowl
    1 teaspoon salt
    9 ounces (about 1 3/4 cups) bread flour, plus more for dusting
    1 tablespoon coarsely ground pepper
    2 tablespoons finely chopped fresh rosemary

Directions
 
In a medium bowl, sprinkle sugar and yeast over 1/4 cup warm water. Stir with a fork until sugar and yeast are dissolved. Let stand until foamy, about 5 minutes. Add remaining 1/2 cup warm water, along with oil, salt, flour, pepper, and rosemary. Using a wooden spoon, stir until dough forms. Transfer to a lightly floured work surface; knead until smooth, about 5 minutes. Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 1 hour.

Chef Walters Cooking School.com