PIZZETTE mini pizzas in standard oven ❤️ made in Italy

How to bake mini pizzas (pizzette) the Italian way in a standard kitchen oven. The result will be very light with a high hydration of the dough, bakin gon the tray instandard oven on olive oil will create a crispy result outside. Dough requires up to 36 hours of fermentation. Good news: it is really that easy if you follow this video recipe.Let dough grow for minimum 24 hours in the fridge to be able to develop the characteristic light fluffy holes. This is the perfect finger food for special occasions, it can be consumed as appetizer or as little party snack. You can top the pizzette with your preferred ingrdients, I have chosen a "salamino stagionato" (an aged salami) from Southern Italy, a few fresh olives from my olive tree and some mozzarella. All ingredients and instructions are displayed as subtitles in both Italian language and in English language. If you are interested in more authentic Italian recipes for antipasti, side dishes or appetizers, here is my playlist:    • ANTIPASTI & CONTORNI - APPETIZERS & SIDE D...   For any questions about the recipe feel free to ask me. Copyright by Marco Dilenge #homemadepizza #minipizzas #pizzette #minipizzarecipe #minipizza