The dough at the very best pizzerias has a yeasty, fermented quality that’s hard to reproduce at home. That’s because they often start the dough making process with a yeast and flour mixture known as a “sponge”. Typically that ”sponge” has been allowed to ferment for a period of time, producing superior flavor and texture. But I find that less involved doughs like this Easy Flatbread Dough, and even good quality store-bought dough, develop a similar slightly fermented taste if the finished dough is allowed to sit at room temperature a couple of hours before the pizzettes preparation begins.
The dough in this recipe is from my book, Savory Pies and can be found here: http://www.sippitysup.com/recipe/easy-flatbread-dough/
- 2 tablespoon olive oil plus more for drizzling
- 4 clove garlic peeled and minced
- 1 pound Easy Flatbread Dough or store-bought pizza dough (see notes)
- Corn meal as needed
- 6 ounce mozzarella cheese well chilled then grated
- 1 tablespoon minced rosemary plus more as garnish
- 1 ounce finely grated Parmesan cheese
- 3 clove garlic peeled and thinly sliced, as garnish
- Extra-virgin olive oil as needed for drizzling
Place oven rack in top position. Place a pizza stone on the rack if you like. Heat oven to 500 or more degrees F.
Heat olive oil in a small saucepan set over medium-high heat. Add minced garlic and cook swirling the pan often until garlic is sizzling and just beginning to color, about 2 minutes. Remove pan from heat and set garlic aside to cool while still in the oil.
Divide dough into 16 ping-pong (or slightly smaller) sized balls. Flatten or roll each ball into a thin disc about 3 ½‑inches in diameter. Lay them onto a parchment-lined baking sheet lightly dusted with cornmeal. Don’t crowd them, you may need to use two baking sheets. Let rest at room temperature at least 20 minutes before proceeding.
If dough discs have retracted after they have rested use your fingertips to return them to about 3 ½‑inches in diameter. Brush each one with a little of the cooled garlic & olive oil mixture, getting plenty of crunchy garlic bits onto each disc. Divide mozzarella evenly on top of each; followed by minced rosemary and Parmesan cheese.
Garnish with 2 or 3 slices of garlic, a tiny sprig of rosemary and a small drizzle of olive oil per pizzette,
Bake pizzettes in the very hot oven 6 to 8 minutes, or until crusts are golden and crisp with cheese getting slightly charred. Watch them carefully as they can go from charred to burnt quickly. Serve hot.