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Among the cookbooks lining my bookcases, one volume catches the eye for its unique design: a book with no binding, showing the stitching in a soft green hue. That practical design choice enables the book to open completely flat, rendering it incredibly convenient when cooking, particularly with hands get messy with flour.

Recently, recipe 62 caught my attention—a basic pizza base recipe which has proven to be trustworthy over years. The recipe has even received approval by a expert, who recommended a different kneading technique: using damp fingers in the mixing bowl to avoid adding too much extra flour, and using folding movements to build elasticity.

Versatile Toppings on Your Pizzette

The source chef and the culinary expert suggest on such small pizzas are quick to prepare as well as cook, and countless choices for ingredient combinations. A highly suggested mix features courgette, fresh mozzarella, grated parmesan, and fresh mint leaves.

Instructions for Pizzette using Courgette, Mozzarella and Mint Leaves

Makes 12 pizzette

Ingredients:

• Half an ounce fresh yeast, or a quarter ounce instant yeast granules
• 500g strong white bread flour, plus extra for sprinkling
• Half an ounce fine salt
• 2 tbsp olive oil, plus more for greasing
• 200g well-drained mozzarella, thinly sliced
• Two ounces finely grated parmesan cheese
• 24 fresh mint leaves
• 1 courgette, cut into thin rounds (a mandoline is useful here)
• Extra-virgin olive oil
• Red pepper flakes, for serving (if desired)

Step-by-Step Directions

Start by pouring 320g tepid warm water into a bowl or a mixing bowl. Stir in the yeast then allow for a few minutes.

In a mixing bowl, add the flour, salt, the water and yeast mix, together with the oil. Using your hand like a mixer, slowly bring it all into a rough ball. Remove any dough from your fingers, then rub your hands with some water or oil.

Still working inside the bowl, work the mixture with a folding movement: bring the edges toward the center so that the dough forms into a smooth ball. Cover and rest somewhere warm until it has increased in volume, which typically takes an hour or two, depending on room temperature.

After the dough has risen, tip the dough onto a floured work surface and cut it in twelve equal pieces. Shape each piece into small ball, then arrange the balls on one lightly floured tray or tea towel, cover and leave to proof during thirty more minutes. (The balls may also be refrigerated in the fridge for as long as twenty-four hours; only be sure to take them 30 minutes before cooking.)

Preheat your oven at 250C (230C fan)/490F/high heat, and put a flat baking sheet inside to heat up. On a floured counter, roll the balls into discs about 20cm across.

Prepare a couple of mini pizzas simultaneously, cover the dough first with several pieces of the sliced mozzarella and some parmesan, then a few bits of fresh mint, plus several slices of zucchini. Scatter using a pinch of salt, zigzag with extra virgin olive oil, and take a pizza paddle or something similar to lift the pizzette onto the hot baking sheet. Cook for 6–8 minutes, then serve topped with a bit more high-quality extra virgin olive oil and a sprinkle of chilli flakes, if desired.