Pizzette Recipe

Preheat the oven to 500°F (260°C) and place a pizza stone or an inverted baking sheet on the middle rack to heat.

In a large bowl combine the flour, instant yeast, sugar, and salt and whisk to mix evenly.

Add the warm water (about 100–110°F / 38–43°C) and olive oil. Stir with a wooden spoon or dough scraper until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 4–6 minutes until smooth and slightly elastic. If dough is sticky, dust with up to 1 tablespoon more flour.

Divide the dough into 6 equal pieces (for small pizzette) or 4 for slightly larger ones. Shape each piece into a tight ball and let rest, covered with a damp towel, for 15 minutes to relax the gluten.

Prepare toppings

While dough rests, thinly slice the tomato into 1/8–1/4-inch rounds. If using pancetta slices, cut into bite-sized strips or small pieces. If using cubed pancetta, keep ready. If using mozzarella, shred or slice thinly.

In a small bowl mix the crème fraîche with the thyme, 1/8 tsp salt, and a pinch of black pepper; stir to loosen to a spreadable consistency. Taste and adjust seasoning.

Lightly oil a peel or parchment-lined baking sheet to transfer pizzas. On a lightly floured surface, press or roll each dough ball into a 5–6 inch round (about 1/4 inch thick). Create a slight rim by pressing edges with your fingers.

Spread about 1/2 tablespoon (roughly) of the crème fraîche mixture over each round, leaving the rim bare. Do not overload—thin layer is traditional.

Distribute pancetta pieces evenly across each pizzette. If using cubed pancetta, scatter so some fat renders during baking.

Place 2–3 tomato slices on each pizzette, tucking them into the crème so they adhere. If using mozzarella, add a small amount (about 1/4 oz) sparingly to keep the puddings light.

Season the assembled pizzette with the remaining 1/8 tsp salt, a light grind of black pepper, and a drizzle (about 1/4 tsp) of olive oil over each.

Carefully slide the prepared pizzette (on parchment or a well-floured peel) onto the preheated pizza stone or inverted baking sheet. Bake for 6–9 minutes until the edges are golden and pancetta is crisping. Baking time will vary with oven temperature and size; watch closely.

If pancetta has not crisped to your liking, broil 1–2 minutes, watching constantly to avoid burning.

Remove pizzette to a rack. If using arugula or salad greens, toss quickly with lemon juice, 1/2 tsp olive oil and a small pinch of salt and place a small handful atop each warm pizzette (optional).

Let rest 1–2 minutes, then serve warm.