SOFT AND EASY PIZZAS

Identity Card of the Recipe

222 KCal Calories per serving

Ingrediants

For 25-30 mini pizzas

5 g of sugar
4 g of salt
1 teaspoon of oregano
2 tablespoons of extra virgin olive oil
15 g of dried mother yeast
130 g of Manitoba flour
80 g of white flour of type 00
140 ml of water

For the filling

1 sprinkle of oregano
100 g of mozzarella
80 g of tomato puree

Materials Needed

Large bowl
Transparent film
Wooden spoon
Rolling pin
Pastry board
Knife
Food cutting board for mozzarella
Precision balance
Latex gloves (optional)
Cut biscuits with a diameter of 7 cm
Baking plates
Baking paper

Preparation

In a bowl, pour all the dry ingredients, that is the Manitoba flour, the white flour, the salt, the sugar, the oregano and the dried mother yeast. Mix everything well with a wooden spoon.

Alternative to dried mother yeast
Other types of leavening agents can also be used, such as fresh brewer's yeast (7 g) or dried brewer's yeast (3 g).

Pour 2 tablespoons of oil into the water and emulsify well. Pour the liquids into the flour and knead vigorously, first with a spoon then on a pastry board, until the mixture is smooth and homogeneous. If necessary, add a little more flour .
Let the dough rest in the same bowl as the dough, covering with cling film. For optimal leavening, it is advisable to let the bowl rest in the warm but off oven for about 2 hours or until doubled in volume.
Remove the ball from the bowl; work the dough on a lightly floured surface, with the help of a rolling pin. It is advisable to roll out the dough to a thickness of about 4 mm.
Cut out 25-30 discs with a pastry cutter (or a cookie cutter) with a diameter of 7 cm. The scraps of dough can be kneaded again and get more discs!
Arrange the dough disks in baking trays lined with greaseproof paper, then leave to rest for 30 minutes again.
Meanwhile, preheat the oven to 220 ° C.
When the discs are swollen, spread a thin layer of tomato sauce and finish with a slice of mozzarella for pizza.

The advice OK
To make the puree more appetizing, it is advisable to flavor with a drizzle of oil, salt and pepper.
Those who wish can of course fill the pizzas to taste.

Place in the oven immediately and cook for 5-6 minutes. Sprinkle with oregano and serve.

Alice's comment - PersonalCooker

Shall we make a bet? In a richly set table for a buffet, we bet that these super soft pizzas will finish before all the other goodies? I am sure it will be so! Try them yourself and let me tell you!

Nutritional values and Health Comment on the recipe

Soft and Easy Pizzas are single dishes with medium - high energy density to be consumed mainly in secondary meals (snacks). The caloric intake of Pizzette is mainly provided by complex carbohydrates, while proteins and fats acquire a secondary importance; the quantity of fibers is of medium entity. The average portion of Pizzette Soffici is about 3-5 pieces of about 20g l "one (60-100g for 135-220kcal).