For about 25 pizzettes
g 250 manitoba flour
g 250 type 1 flour
g 100 milk
g 200 water
g 10 fresh yeast
g 15 salt
g 40 extra-virgin olive oil
A teaspoon of sugar SOFT ~ w
Let them rise until doubled….
Then roll them out with a rolling pin to 1
cm
You cut them with a pastry cutter of
about 8 cm in diameter
Is you put them in baking pan with paper
oven underneath. Leave some space
around them because they need to rise
one more hour
Then you have to spread them out with your fingers to
forming a border around it and
squeezing in the center…. That way you make
the place to put the tomato
Then you bake with the oven at
maximum for 7 to 8 minutes
One pan at a time… On the bottom
Then afterwards you put mozzarella cheese on it and
you go back in the oven until it
melts .
. Best wishes and good work
