Homemade Brioche Pizza | Classic Italian Recipe from a 1920s Neapolitan Panificio

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective substitute for cooking.

brioche dough

🥗Healthier: whole wheat dough

💰Cheaper: pizza dough

Pizza dough is a more affordable option with a different texture.

Mix 1 kg of flour, 15 g of salt, 150 g of sugar, 150 g of butter, 3 eggs, and 0.5 liter of water together with fresh brewers yeast.

Knead the mixture until it is sticky and forms a ball, then let it sit for at least 1 hour until it doubles in size.

Divide the dough into 100 g pieces and roll them into smooth balls, allowing them to rise for at least 30 minutes.

Make an indentation in the center of each ball for the tomato sauce.

Let the dough balls rest for 15 minutes in a warm place covered with a plastic bag to accelerate the rising process.

After resting, extend the dough balls again and create a divot in the middle for the tomato sauce.

Spread a blended tomato sauce in the center and top with mozzarella cheese and a bit of olive oil.

Let the pizzas rise again for about 10 minutes before baking.

Bake in the oven at 180°C for about 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens