•around 60g extra-virgin olive oil
- 200g water at 20C
Put all the ingredients for the pizzette, except the salt, into a food mixer with a dough hook. Mix for 3 minutes on the first speed, then add the salt and mix for 6 more minutes on the second speed. The dough should be very soft and sticky. If working by hand, mix with a wooden spoon, rotating the bowl as you do so for about 5 minutes, then work it for another 5 minutes with your hands until the dough is smooth.
Turn the dough out on a work surface, dimple with your fingers and fold and leave to rest for 20 minutes.
Lightly flour your work surface and roll out the rested dough thinly. Have ready 2 upturned baking trays.
With a 5—6cm diameter biscuit cutter, cut the dough into rounds. Lay them on the baking trays and put into the fridge for at least 4 hours — but no longer than 8. If you like, you can roll the trimmings of dough into rough grissini and bake them.
A good hour or so before you are ready to bake, preheat the oven as high as it will go. If you have a baking stone, put it into the oven as soon as you turn it on; if you don’t have a stone, use a baking tray.
Add your favourite toppings, slide on to your hot baking stone or baking tray in the oven and cook in batches for 7—10 minutes,