Bar-Style Mini Pizzas

Method

1. In the bowl of a stand mixer, add the flour, sugar, and crumbled fresh yeast. Start mixing on low speed.
2. Gradually add the water, a little at a time, then after a few minutes add the salt.
3. Finally, add the soft butter little by little, waiting for each addition to be fully absorbed before adding more. Pause the mixer for 5-6 minute intervals and then increase speed slightly until the dough pulls away from the sides of the bowl.
4. Fold the dough over itself a few times, form a smooth ball, and let it rise in the oven with the light on for a few hours until doubled.
5. Divide the dough into pieces of about 30 g each (or 40-50 g for larger pizzette) and shape each piece into a tight ball.
6. Place the balls on a baking sheet, cover with a clean cloth, and let them rise again.
7. Using your fingers, press into the center of each ball to create a hollow, leaving a slightly thicker border.
8. Fill the hollow with your desired toppings. For classic pizzette: tomato sauce, mozzarella, and grated Parmesan.
9. Bake in a preheated oven at 180°C (350°F) for about 10 minutes, or until golden and bubbly. Serve warm.