These pizzette make a fresh and colourful summer treat as the toppings are all added after the dough has been fried.
Prep your station
Divide the dough into 8 or 16 pieces (depending on whether you want to make canape pizzas or pizzette). Shape these into round balls, cover and leave to rise for an hour in a warm place.
Heat the tomato sauce in a saucepan and bring to a simmer over a low heat to reduce for about 6 minutes. (This is important to enhance the flavour as the sauce is not cooked with the dough). Keep warm.
Sprinkle a little flour over your hands and on the work surface and open the dough balls by flattening and stretching the dough with your fingers, or by rolling the dough with a rolling pin.
Heat the oil in a deep, wide saucepan on a medium heat. Gently, without tearing, stretch the dough with your fingertips. Drop this onto the hot oil, and allow to start rising. Turn the heat down if necessary – do not brown the pizzette, they should be golden. In batches, fry for a couple of minutes, turning once or twice.
Add the mozzarella, a sprinkle of Parmesan and a basil garnish, and then top with the hot tomato sauce and season to taste.
Still hungry? Go for seconds.
From Brixton to Brixton
All good things must come to an end, so they say - and become even better. We can’t quite believe it’s happening, but after 15 amazing years at our very first site in Brixton Market, we’re moving!
Say hello to the new no.10 from Francesco Mazzei!
We are so excited to welcome this delicious (and stunning) new pizza to our menu: Prosciutto Parmacotto, smoked burrata, lightly spiced yellow tomato base, mozzarella, fresh basil & black pepper.
Franco’s 15th birthday special: introducing the no.15 pizza!
Time flies when you’re eating lots of pizza! We are 15 years old (can you believe it?! We
Bringing Napoli eating culture. Closer to you.
Find a pizzeria near you. Then eat your crusts.
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