Pizzette the slaughters

The pizzas "the slaughters" ...

Why the slaughters?!?
Well, because they are pizzas prepared in the most complete disregard of the golden rules of pizza.

Here the ingredients have all been mixed together to form an unattainable mass ... but the taste, at the end of the day, is excellent.
And it is an ideal system for when there are so many small pizzas to be prepared in bursts.

Alternatively, there would be another system, also absolutely non-canonical, that of the two-stroke pizzas; but we'll talk about it again.

In practice, with this system, all the ingredients of the gasket are prepared together and then distributed quickly, by spoonfuls, onto the dough ready to be baked.
Particularly if waiting around the oven there is a crowd of hungry children: there is no risk of forgetting something or getting confused in the haste to please them all.

And if you are making a series of small pizzas with the help of an hour of little helpers, willing but certainly still a bit messy, you avoid having a thousand ingredients (and consequent problems) on the table!

We proceed:

ingredients:

pizza dough

flour for the work surface

mozzarella cheese

capers

anchovies (optional)

Origan

Grana cheese

passata (or tomato sauce)

extra virgin olive oil

rooms

pepper (optional)

Preparation:

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Divide into small pieces (less than g. 40 each) the leavened dough, give the pasta a couple of turns and pick it up with balls.

Grease each ball with a minimum of oil and let them rise in the oven at 35 ° (or off but with the little light on) for at least half an hour.

Meanwhile prepare the sauce nimrod (all-in-one...!):
dice the mozzarella from pizza and mix it in a bowl with the capers, the anchovy into small pieces (optional), the oregano flowers shredded between the hands and the grain; give a stir and ...

... again add the tomato puree, salt, pepper (optional) and olive oil.
Stir and set aside.

Place the well-risen dough balls on the table and begin to heat the oven, possibly also using a refractory floor to 250 ° / 300 °.

Form small slices of dough on a floured surface, using only your hands: the dough must not be impeccably regular!
With about forty grams of dough they should be discs of at least a dozen centimeters in diameter.

Arrange the disks on a wooden or metal surface suitable for sliding them into the oven (or on a freshly floured metal plate to put in the oven) and garnish them with spoonfuls of the previously prepared dressing.

Bake and cook for about 4 '(in a preheated oven at 250 ° for at least ten minutes, in order to guarantee the temperature of the refractory floor).
If the dough has been laid well, four minutes is usually the maximum limit!

Remove the pizzas from the oven and distribute them to the guests: enjoy your meal!

ADVICES AND NOTES:

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  • If you want you can prepare dough balls from g. 20. At this point it is easier to bake them already spread on a sheet of parchment paper.