Express Pizzette
Whip up a batch of delightful express pizzette with this speedy dough that skips the waiting game! With just flour, yogurt, and a sprinkle of baking powder, you’ll have a deliciously crispy base ready in no time. Perfect for topping with your favorite ingredients and impressing your friends at your next gathering!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Sel, herbes aromatiques
🫙Pantry Staples(2)
- 1 sachet de levure chimique
- 3 bol de farine (375 g)
📦Other(1)
- 1 bol 1/2 de skyr/fromage blanc (360 ml)
Nutrition (per serving)
Calories
483
Protein
21g
Carbs
90g
Fat
3g
👨🍳 Instructions
- 1
Mix the ingredients roughly with a spatula and knead the dough for only a few minutes. The dough will be coarse, which is normal.
- 2
Flour your work surface and form 10 to 12 small dough balls.
- 3
Dip your rolling pin in a little flour, shape the dough into a ball, and flatten it with a rolling pin.
- 4
Place your dough disc on a baking sheet, fill it with your choice of filling (such as chicken or vegetables), add some cheese and parsley, and fold the edges tightly.
- 5
You can brush the top with egg yolk if desired.
- 6
Bake in a preheated oven at 180 degrees Celsius for 10 to 15 minutes.
💡 Pro Tips
- ✓Mix dough for only 2-3 minutes maximum because skyr/fromage blanc contains 80-90% water, which hydrates flour quickly; over-mixing develops gluten strands that toughen the crust instead of creating the tender, biscuit-like crumb this recipe requires.timing2-3 minutes maximum
- ✓Use a 1:1 ratio of skyr to flour by weight (not volume), as 'bol' measurements vary; skyr typically contains 1.5-2% fat versus 10% in traditional fromage blanc, requiring 15-20% less liquid to achieve the same dough consistency.ingredient1:1 weight ratio; 15-20% liquid adjustment for skyr
- ✓Brush with egg yolk (not whole egg) diluted 1:1 with water rather than applying straight, as pure yolk solidifies unevenly at 180°C and creates dark brown patches; the water extends coverage to 60-70% more surface area for uniform golden browning.technique1:1 egg yolk to water ratio
- ✓Bake at 200°C for 12-14 minutes instead of 180°C for 10-15 minutes because chemical leavening (baking powder) requires 190-200°C to generate CO₂ gas efficiently; at 180°C, rising slows by 30-40%, risking dense, flat pizzettes.timing200°C for 12-14 minutes
- ✓Fold edges inward at a 45-degree angle and press firmly for 3-5 seconds per fold to seal them; the moisture from skyr (80-90% water content) weakens gluten bonds, so mechanical pressure redistributes moisture and activates remaining gluten strands to create an airtight seal.technique45-degree angle; 3-5 seconds pressure per fold
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Express Pizzette
Whip up a batch of delightful express pizzette with this speedy dough that skips the waiting game! With just flour, yogurt, and a sprinkle of baking powder, you’ll have a deliciously crispy base ready in no time. Perfect for topping with your favorite ingredients and impressing your friends at your next gathering!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Sel, herbes aromatiques
🫙Pantry Staples(2)
- 1 sachet de levure chimique
- 3 bol de farine (375 g)
📦Other(1)
- 1 bol 1/2 de skyr/fromage blanc (360 ml)
Nutrition (per serving)
Calories
483
Protein
21g
Carbs
90g
Fat
3g
👨🍳 Instructions
- 1
Mix the ingredients roughly with a spatula and knead the dough for only a few minutes. The dough will be coarse, which is normal.
- 2
Flour your work surface and form 10 to 12 small dough balls.
- 3
Dip your rolling pin in a little flour, shape the dough into a ball, and flatten it with a rolling pin.
- 4
Place your dough disc on a baking sheet, fill it with your choice of filling (such as chicken or vegetables), add some cheese and parsley, and fold the edges tightly.
- 5
You can brush the top with egg yolk if desired.
- 6
Bake in a preheated oven at 180 degrees Celsius for 10 to 15 minutes.
💡 Pro Tips
- ✓Mix dough for only 2-3 minutes maximum because skyr/fromage blanc contains 80-90% water, which hydrates flour quickly; over-mixing develops gluten strands that toughen the crust instead of creating the tender, biscuit-like crumb this recipe requires.timing2-3 minutes maximum
- ✓Use a 1:1 ratio of skyr to flour by weight (not volume), as 'bol' measurements vary; skyr typically contains 1.5-2% fat versus 10% in traditional fromage blanc, requiring 15-20% less liquid to achieve the same dough consistency.ingredient1:1 weight ratio; 15-20% liquid adjustment for skyr
- ✓Brush with egg yolk (not whole egg) diluted 1:1 with water rather than applying straight, as pure yolk solidifies unevenly at 180°C and creates dark brown patches; the water extends coverage to 60-70% more surface area for uniform golden browning.technique1:1 egg yolk to water ratio
- ✓Bake at 200°C for 12-14 minutes instead of 180°C for 10-15 minutes because chemical leavening (baking powder) requires 190-200°C to generate CO₂ gas efficiently; at 180°C, rising slows by 30-40%, risking dense, flat pizzettes.timing200°C for 12-14 minutes
- ✓Fold edges inward at a 45-degree angle and press firmly for 3-5 seconds per fold to seal them; the moisture from skyr (80-90% water content) weakens gluten bonds, so mechanical pressure redistributes moisture and activates remaining gluten strands to create an airtight seal.technique45-degree angle; 3-5 seconds pressure per fold