In a bowl, add the flour and crumbled brewer's yeast. Start adding the water little by little, mixing with a wooden spoon until well absorbed, then mix in the salt.
Transfer the dough to a work surface and continue kneading until it comes together. Let it rest for 10-15 minutes.
Perform a few stretch and folds, then place the dough in an oiled bowl. Cover and let rise for 1.5 to 2 hours.
Transfer the dough to a floured surface, divide it into 4 equal pieces, and form them into balls. Let them rest for about 20 minutes.
Flatten each dough ball by pressing lightly in the center, leaving the edges slightly thicker. Place the shaped pizzette on a parchment-lined baking sheet.
Top each pizzetta with grated scamorza, mashed boiled potatoes, more scamorza, small dollops of stracchino, and smoked pancetta. Finish with a sprinkle of black pepper and a drizzle of olive oil.
Bake in the lower part of the oven for 10 minutes, then move the tray to the upper part and bake for another 20 minutes until golden and bubbly. Enjoy!
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →
