Basic pizzette dough (Pizzette) from Italian Street Food: Recipes from Italy's Bars and Hidden Laneways (page 24) by Paola Bacchia

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lean1 on July 26, 2021

    Made it again today the right way and made thirty(30) little pizzas. I used the recipes on the next few pages with my own home-made sauce and oregano, olives and mozzarella, and low fat cheddar and primosale. Tasted all three. Like being in Italia!

  • lean1 on October 13, 2020

    I love this recipe. It was easy to mix (in one bowl) and made A LOT of dough. The dough is softer than the usual pizza dough because of the butter. It made 15 med size pizzas. I could have made more had I rolled the dough more. I will try that next time.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.