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MikiLab's recipes

Browse the recipes and make them at home: doses recalculated for the home oven, explained step by step.

MikiLab doesn't want to teach the craft to anyone who has practised it all their life. Hands, flour, the home oven and time always change something.

Sitor's Workshop

176 recipes

Other ways through the recipes

Recipes are of two kinds: those checked or tested by Michele and the drafts written by Sitor, Michele's AI avatar: an artificial intelligence based on Anthropic models. Each recipe clearly states which kind it is.

Free for personal use. Recipes and texts © MikiLab: reproducing or selling them is forbidden, links are welcome. Official prints and shares carry the MikiLab logo.

© MikiLab — Sitor's Manual · Made with Michele's hands

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Pizzette Rosse da Rosticceria

Enter doses, hydration and times. Hydration is computed automatically.

Red Pizzette Rosticceria-StyleIllustrative image
MikiLab
MikiLab
Red Pizzette Rosticceria-Style · 17/10/2026

🇮🇹Red Pizzette Rosticceria-Style

Red Pizzette from the Deli

Recipe no. 111 · mikilab.de/111

Soft wheat flour type 00

Sitor draft

Michele's touch: soaked breadcrumbs

In all my savoury recipes I add a little soaked breadcrumb, the «Brösel» (German bakers call it an old-bread soaker). It makes the crumb softer, brings crust flavour and keeps the bread fresh longer. Optional: the recipe works without it, but I always do it.

Dry breadcrumbs

50 g

Water

150 g

for this recipe, with 1000 g of flour

  1. The day before: stir the breadcrumbs and water into a soft paste. Cover and keep it in the fridge overnight.
  2. The next day: add all the paste to the final dough (not to the preferment), with the other ingredients. The recipe's water stays the same.

Use plain breadcrumbs, with no salt or seasoning. Best of all is your own bread from yesterday, dried and grated.

MikiLab
MikiLab
Sitor's Manual

Red Pizzette Rosticceria-Style

Farina di grano tenero tipo 00 · Proof: ~2 h · Difficulty: Medium
Flour1000 g
Water600 g
Salt22 g
Extra virgin olive oil60 g
Tomato passata400 g
Oregano5 g
Fresh baker's yeast30 g
Sugar20 g
Natural Improver30 g

Baking: 230°C · 11 min

Method

1) Dissolve the yeast in lukewarm water with the sugar. 2) Add the flour, salt and oil; knead for 12 minutes until the dough is soft and smooth. 3) Leave to rise covered for 1.5–2 hours until doubled in size. 4) Roll out to ~5 mm and cut discs of 6–7 cm. 5) Arrange on baking trays and leave to rise for a further 30 minutes. 6) Top with tomato passata, salt, a drizzle of oil and oregano. 7) Bake at 230°C conventional heat for 10–12 minutes; at the end of baking, if desired, add a small cube of mozzarella. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it.

Allergens: Gluten, Lupin

© MikiLab — Sitor's Manual · mikilab.de · Do not reproduce or sell without the logo and consent

Time & temperature (estimate)

Kitchen temperature:

Stated proof: ~2 h. Mild kitchen → use the stated times.

Warmer = faster. Estimate: exact values added by Michele.

Medium

On TikTokRecipe no. 111

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: houseware / online

Allergens

GlutenLupin

Always check the labels of your products.

Oven and steam can burn.

Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.

The MikiLab label

No eggsNo additives
Total fermentation
≈ 2 h
How it rises
direct dough
Baker's yeast
3 % of flour
Salt
2,2 g per 100 g flour
Added fat
6 %
Added sugars
2 %
Flour
Farina di grano tenero tipo 00

Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.

Process diagram

MikiLabRed Pizzette Rosticceria-Style🥣1. Mixing12 min🤲2. Shaping🫧3. Final proof2 h🔥4. Baking230 °C · 11 min🌬️5. Coolingmikilab.de
Direct dough18°C water60% hydr.1000g flour230° · 11′ StaticDirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water600 g · 60%
Salt22 g · 2.2%
Extra virgin olive oil60 g · 6%
Tomato passata400 g · 40%
Oregano5 g · 0.5%
Fresh baker's yeast30 g · 3%
Sugar20 g · 2%
Natural Improver30 g · 3%

Procedure

1) Dissolve the yeast in lukewarm water with the sugar. 2) Add the flour, salt and oil; knead for 12 minutes until the dough is soft and smooth. 3) Leave to rise covered for 1.5–2 hours until doubled in size. 4) Roll out to ~5 mm and cut discs of 6–7 cm. 5) Arrange on baking trays and leave to rise for a further 30 minutes. 6) Top with tomato passata, salt, a drizzle of oil and oregano. 7) Bake at 230°C conventional heat for 10–12 minutes; at the end of baking, if desired, add a small cube of mozzarella. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it.

The why

This recipe's steps explained by Sitor (AI). The quantities stay Michele's.

Machine Sheet

Production Mode: Manual

Hourly Yield: ≈ 40-80 pcs/hour (by hand)

No machine active: manual work. Turn on the Machine Park in the Lab.

The classic red pizzette from the Italian rosticceria: soft and fragrant. A perfect base for buffets too.

Michele

Made with Michele's hands

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