SICILIAN PIZZETTE …..FONTANARO’S WAY
1 kg of Semolina
12 grams of natural yeast (powder)
5 tablespoons of cane sugar
4 tablespoons extra virgin organic Fontanaro olive oil
2 tablespoons of salt (to add at the end)
0.5 kilo of water (0,1321 gallons), slightly warmer than room temperature
Mix the ingredients very slowly in order to check the consistency.
Add water gradually because the flour is different from brand to brand and absorbs differently .
If you have a” kitchen aid” knead for 10 minutes at speed 2, otherwise 20 minutes by hand.
Wrap dough in plastic wrap and leave in the refrigerator 12 hours.
Make small balls, adding more flour (if it is sticky).
Let the balls set for an hour (not in the refrigerator)
Roll in the pizzetta shapes that you prefer
If you like SICILIAN PIZZETTE FONTANARO’S WAY, you can also see our others pizza recipes!