Pizza Dough with Caputo Flour
Libretti are small pizzas folded in half, like a book, and then eaten out of hand. The inspiration for this recipe comes from the many versions of libretti I’ve sampled all over Italy. Mine are made with a yeast dough that is first brushed with hot red and green peppers that have been cooked in olive oil, and then embedded with oil-cured black and brine-cured green olives.
The recipe makes sixteen libretti; they never last long, but you can freeze any leftovers. You can also divide the dough in half rather than into smaller pieces and make two sixteen-inch pizze from this recipe.
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