A miniature Margherita pizza, soft, tasty, and fragrant. The pizzetta in Naples is a serious matter, an important part of a rich and ancient gastronomic tradition. And that of the Moccia pastry shop does not disappoint, made according to what ancient knowledge dictates and guarded by historical workers.
Moccia has been churning out good things in Naples since 1936 and generations of artisans have alternated working under the guidance of this brand since that date, handing down recipes and secrets from one generation to the next.
Pastry chefs, bakers, and countermen who have worked in Moccia workshops for over thirty years are often children, brothers, or cousins of other artisans. And in their hands the smell and taste of the pizzetta are safe. Now it's your turn!
The recipe for 18-20 pizzette:
For the dough:
700 g Italian flour 0
300 g of manitoba flour
150 g lard
60 g of sugar
25 g of salt
60 g of brewer's yeast
600 ml of water
To complete:
tomato pulp
extra virgin olive oil
mozzarella fiordilatte
salt
For the dough: pour all the ingredients into a container, add more than half the water, and knead. Once the first half of the water has been absorbed, pour the rest in two phases, continuously kneading.
Leave the dough to rise for 15 minutes, then form into 80 g dough pieces and leave to rise for another 15 minutes. Then roll out the dough balls until they form discs of 18-20 cm in diameter. Season the tomato pulp with salt and spread it on the pizzettas, complete each pizzetta with 3 slices of mozzarella fiordilatte (about 40 g) and a drizzle of oil; bake in a static oven at 220 °C for 10-15 minutes (at 360 °C for 5 minutes if you have a professional oven).