Say hello to the world of Mini Pizzas – a delightful creation that demands minimal effort and equipment. I’ve experimented with different flours, and the King Arthur blend takes the crown for flavor.
No baking stone? No problem! I’ve got a trick up my sleeve – parchment paper on a cookie sheet, and a bit of practice to slide it right onto the oven rack.
Just lay a sheet of parchment paper on top of cookie sheet and assemble your pizza on top. When your oven is preheated, you can slide the parchment off of the cookie sheet, directly on to your oven rack – just make sure to place your pizza evenly, so one side doesn’t fall through the tines! It takes some practice, but is totally worth it.
If you’re nervous about trying it, you can leave the pizza on the cookie sheet for the first few minutes until the crust starts to firm up, and then slide it off.
This recipe yields four doughy wonders (~220g each), ready to be adorned with your favorite toppings.
Mini Pizza Dough (x4)
Ingredients
- 500 g 00 Pizza Flour Blend
- 350 g lukewarm water
- 8 g instant yeast
- 6 g sugar
- 12 g salt
- 16 g olive oil
Toppings
- Tomato sauce
- Fresh Tomatoes
- Mozzarella
- Basil
Instructions
First Proof
- Add flour, water, yeast, and sugar to a bowl. Mix until it forms a rough ball. Rest 30 minutes
- Add oil and salt and gently mix to combine
- Transfer to a clean work surface dusted with flour and knead until it’s starting to get smooth, about 2 min
- Divide into quarters and form into balls
- Place each into a lightly oiled bowl and cover with a clean kitchen towel. Let rise for 1.5 hours, doing a coil fold at 30 minute intervals
Second Proof
- You can rest the dough balls overnight (up to 3 days) in the refrigerator, or proceed now.
- Grasp each dough ball in both hands; one on each side, facing each other horizontally. Roll your fingertips underneath and up, about halfway into the ball to create surface tension. Pinch to seal at the bottom. Cover with your towel and let rest for 10 min
- Transfer each ball to a floured piece of parchment paper and gently flatten into a circle. Try not to pop the air bubbles around the rim of the pizza
- Cover with a towel and set aside for 30 min, or until it gets puffy
Bake
- Preheat oven to 500°F (or the highest temp)
- Add desired toppings and bake on a pizza stone until golden
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @MIZA_Kitchen_ on Instagram and hashtag it #cookwithmiza.