Piccoli Recipe

Activate yeast and combine

In a large mixing bowl, whisk together the flour, instant yeast, sugar and salt. Make a well in the center and add the warm water (about 105–115°F / 40–46°C) and 2 tablespoons olive oil. Stir with a wooden spoon or dough scraper until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 7–9 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–7 minutes. The dough should be slightly tacky but not sticky; add up to 2 tablespoons more flour if excessively sticky.

First rise

Lightly oil a clean bowl with 1 tablespoon olive oil, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Divide and rest

Gently punch down the dough and divide into 12 equal pieces (each about 45–50 g). Shape each piece into a smooth ball. Place the dough balls on a lightly oiled tray, cover, and let rest for 20–30 minutes to relax the gluten.

While the dough rests, make the simple sauce. In a small bowl combine 1 cup tomato passata or crushed tomatoes, 1 teaspoon minced garlic, 1 teaspoon dried oregano and 1/2 teaspoon salt. Stir until combined and taste-adjust if needed. Set aside.

Drain and pat the fresh mozzarella dry with paper towels and cut into 12 small pieces (about 2/3 oz / 20 g each) or tear into small morsels. Grate the Parmesan and pick whole or torn basil leaves.

Preheat the oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack for at least 30 minutes. If you have a convection option, use it to promote browning.

Line a second baking sheet or large cutting board with parchment and lightly dust with semolina or cornmeal. Working one dough ball at a time, press each ball into a small 3–4 inch disk with your fingertips: leave the center slightly thinner and push the edges up slightly to form a rim. Piccoli are small individual pizzas about 3–4 in diameter.

Brush the dough disks lightly with olive oil (reserve a little for finishing). Spoon 1 tablespoon of the tomato sauce onto each disk and spread lightly, leaving a narrow rim. Top each with a few small pieces of mozzarella (about 1 small portion per Piccoli) and a light sprinkle (about 1 teaspoon) of grated Parmesan. If using red pepper flakes, add a small pinch now.

Slide the prepared Piccoli (on the parchment) onto the preheated stone or baking sheet. Bake for 6–8 minutes until the edges are puffed and golden and the cheese is melted and slightly blistered. Rotate the tray halfway through for even baking.

Remove the Piccoli from the oven. Immediately brush the crusts with the remaining olive oil, scatter fresh basil leaves over each, and finish with a light pinch of coarse salt. Let rest 1–2 minutes before serving so the cheese sets slightly.

Serve warm as bite-sized pizzas (Piccoli). They pair well with a simple salad or as part of an antipasti spread.