Pretzel Pizzettes

Name: Pretzel Pizzettes
Yield: 6 pizzettes
Ingredients: 4 1/2 oz sourdough starter (125 grams); 3/4 cup water (180 grams); 3 1/3 cups all-purpose flour (400 grams); 2 teaspoons barley malt (7 grams); 1 1/4 teaspoons salt (7 grams); 3 1/2 tablespoons softened butter (50 grams); 4 1/4 oz fresh mozzarella (120 grams); as needed Canned peeled tomatoes,; as needed Sesame seeds,; 8 1/2 cups water (2 liters); 16 tablespoons baking soda; 2 tablespoons salt

Matilde Merulla @lacucinadimatilde

Trapani

If you want to impress your guests at an appetizer party, this is the recipe for you! Pretzel dough, the classic bread from across the Alps, makes for some wonderful mini pizzas. Inspired by Lalunasulcucchiaio.

Matilde Merulla @lacucinadimatilde

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Ingredients

6 pizzettes

4 1/2 ozsourdough starter (125 grams)
3/4 cupwater (180 grams)
3 1/3 cupsall-purpose flour (400 grams)
2 teaspoonsbarley malt (7 grams)
1 1/4 teaspoonssalt (7 grams)
3 1/2 tablespoonssoftened butter (50 grams)
4 1/4 ozfresh mozzarella (120 grams)
as neededCanned peeled tomatoes,
as neededSesame seeds,
For the brine:
8 1/2 cupswater (2 liters)
16 tablespoonsbaking soda
2 tablespoonssalt

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Steps

1

In a stand mixer, dissolve the sourdough starter with the barley malt and water. Add the flour and mix until combined.
2

Add the salt and butter (cut into pieces) and continue kneading until the dough is smooth and uniform. Transfer to a bowl, cover with plastic wrap, and let rest for 1 hour at room temperature.
3

Take the dough and perform a series of folds every 20 minutes. Then transfer to the refrigerator for at least 8 hours, preferably overnight.
4

Remove the dough from the fridge and let it sit at room temperature for 2 hours. Divide the dough into 4 1/2 oz (125 gram) portions, roll them out, and shape the pizzettes from the center outward. Place them on a floured work surface and let rise for 2 hours.
5

When ready, prepare the brine by bringing the water, baking soda, and salt to a simmer in a pot. Dip each pizzette in the simmering brine for 30 seconds, then use a slotted spoon to transfer them to a baking sheet lined with parchment paper.
6

Sprinkle the edges with sesame seeds, top the center with tomato and mozzarella, and bake in a preheated oven at 350°F (180°C) for 20-25 minutes, or until they develop the characteristic deep brown color.
7

Note: If you want to use active dry yeast, make a starter with 2-3 grams dry yeast, 80 grams flour, and 40 grams water. Let it rise for 1 hour, then proceed with the recipe. For fresh yeast, use 6 grams.