Pizzette con Lievito Madre
flavio_campaniolo
Preparation time
40 minutiDifficulty
DifficileCooking time
20 minutiServings
4Lievitazione
8 orePizzette soffici, profumate, con il gusto autentico del pane fatto in casa, impreziosite da un topping classico che non stanca mai. L’impasto con licoli le rende leggere e saporite, perfette anche per chi cerca digeribilità. #pizzette #licoli #lievitomadre #lievitonaturale #fattoincasa #impastare #pizzalovers #homebaking #pizzahomemade #snacktime #merendasalata #antipasti #aperitivo #comfortfood #italianfood
Ingredients
- Type 0 flour500 undefined
- Water270 ml
- Mozzarella200 undefined
- Tomato puree200 ml
- Li.co.li. (Starter)150 undefined
- Extra virgin olive oil25 ml
- Fine salt10 undefined
- Granulated sugar5 undefined
- Dried oreganoto taste
Procedure
0. Make sure the licoli has been chilled 4–6 hours beforehand and has doubled in volume, with a lovely acidic aroma and visible bubbles. It should be at its peak activity.
1. In a bowl or stand mixer, combine the licoli with about 200 g of water and dissolve. Gradually add the flour and begin kneading. Gradually add the remaining water, reserving 10–20 g if the dough is too soft. Once the dough comes together, add the sugar, then the salt, and finally the oil. Knead for 12–15 minutes (by hand or in a stand mixer) until the dough is smooth and elastic.
2. Cover the dough with plastic wrap or a damp cloth and let it rise at 22–24°C until doubled in size (about 6–8 hours). If it's hot (summer), check after 5–6 hours.
3. Turn the dough out onto a floured surface and roll it out to 1–1.5 cm thick. Using a 6–7 cm pastry cutter (or a glass), cut out the pizzas and place them on baking sheets lined with parchment paper. Cover with a cloth and let rise for 1 hour.
4. Mix the passata with a pinch of salt, a drizzle of oil, and oregano to taste. Cut the mozzarella into small cubes and drain well (you can refrigerate it on paper towels for an hour).
5. Preheat the oven to 220°C (425°F). Top each pizza with a teaspoon of tomato sauce. Bake for 10–12 minutes in the lower-middle rack. Add the mozzarella and bake for another 2–3 minutes, until melted.
6. If you want taller pizzas, let the pre-cut balls rise a little longer. For a crispy base, brush the pizzas with oil before baking them for the first time. You can freeze them cooked, then reheat them in the oven for 6–8 minutes at 180°C. Variations: olives, cooked ham (after baking), stewed onion, anchovies.
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Creation date Aug 04, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.