Easy Mini Pan Pizza Dough
Easy Mini Pan Pizza Dough
Ingredients
For the Pizza Dough (400g batch)
- 1/2 cup water, 65–75°F
- 222 grams bread flour
- 4 grams salt
- 7 grams olive oil
- 0.40 grams instant dry yeast
For the Mini Pizzas
- as needed cooking spray, for greasing pans
- as needed pizza sauce
- as needed shredded mozzarella cheese
- as needed Gourmet Pepperoni minis
- as needed honey, for drizzling
- as needed grated cheese, for topping
Instructions
- 1
In a large mixing bowl, combine the 1/2 cup water (65–75°F), 4 grams of salt, and 7 grams of olive oil. Mix well.
⏱️ 2 min
- 2
Add the 222 grams of bread flour to the wet ingredients. Mix until there are no dry spots and a shaggy dough forms.
⏱️ 3 min
- 3
Sprinkle the 0.40 grams of instant dry yeast over the dough. Mix again until the yeast is fully incorporated and the dough comes together.
⏱️ 2 min
- 4
Cover the bowl with a lid or plastic wrap and let the dough rest at room temperature for 15 minutes.
⏱️ 15 min
- 5
Perform 2–3 stretch and folds directly in the bowl to help smooth out the dough. To do this, grab a portion of the dough, stretch it upwards, and fold it over itself. Rotate the bowl and repeat.
⏱️ 3 min
- 6
Cover the bowl again and refrigerate the dough overnight for 12–24 hours. This slow fermentation develops flavor.
⏱️ 720 min
- 7
Approximately 2–3 hours before you plan to bake, remove the dough from the refrigerator to allow it to come to room temperature.
⏱️ 180 min
- 8
Thoroughly grease 8 mini loaf pans with cooking spray.
⏱️ 2 min
- 9
Divide the dough into 8 equal pieces, each weighing approximately 50 grams. A dough cutter or knife can be used for this.
⏱️ 3 min
- 10
Gently flatten each dough piece by hand and place one into each greased mini loaf pan.
⏱️ 3 min
- 11
Let the dough pieces rest and rise in the pans for 30 minutes at room temperature.
⏱️ 30 min
- 12
Preheat your oven. If using a baking steel, place it in the oven during preheating. Otherwise, prepare to bake on the bottom rack.
⏱️ 15 min•🌡️ 400
- 13
Once the dough has rested and risen, spoon pizza sauce onto the top of each dough piece in the pans, spreading it evenly to the edges.
⏱️ 3 min
- 14
Sprinkle a generous amount of shredded mozzarella cheese over the pizza sauce on each mini pizza.
⏱️ 2 min
- 15
Distribute Gourmet Pepperoni minis on top of the cheese in each pan.
⏱️ 2 min
- 16
Bake for 15–20 minutes, or until the crust is golden and crisp, and the cheese is melted, bubbly, and slightly browned.
⏱️ 20 min•🌡️ 400
- 17
Carefully remove the mini pan pizzas from the oven. To remove them from the pans, invert the pan over a wooden cutting board or cooling rack.
⏱️ 1 min
- 18
Stack the individual mini pan pizzas on top of each other. Drizzle honey generously over the stacked pizzas and sprinkle with grated cheese.
⏱️ 2 min
- 19
Serve immediately and enjoy your easy mini pan pizzas!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Mini Pan Pizza Dough
For the Pizza Dough (400g batch)
- 1/2 cup water, 65–75°F
- 222 grams bread flour
- 4 grams salt
- 7 grams olive oil
- 0.40 grams instant dry yeast
For the Mini Pizzas
- as needed cooking spray, for greasing pans
- as needed pizza sauce
- as needed shredded mozzarella cheese
- as needed Gourmet Pepperoni minis
- as needed honey, for drizzling
- as needed grated cheese, for topping
Instructions
- 1
In a large mixing bowl, combine the 1/2 cup water (65–75°F), 4 grams of salt, and 7 grams of olive oil. Mix well.
⏱️ 2 min - 2
Add the 222 grams of bread flour to the wet ingredients. Mix until there are no dry spots and a shaggy dough forms.
⏱️ 3 min - 3
Sprinkle the 0.40 grams of instant dry yeast over the dough. Mix again until the yeast is fully incorporated and the dough comes together.
⏱️ 2 min - 4
Cover the bowl with a lid or plastic wrap and let the dough rest at room temperature for 15 minutes.
⏱️ 15 min - 5
Perform 2–3 stretch and folds directly in the bowl to help smooth out the dough. To do this, grab a portion of the dough, stretch it upwards, and fold it over itself. Rotate the bowl and repeat.
⏱️ 3 min - 6
Cover the bowl again and refrigerate the dough overnight for 12–24 hours. This slow fermentation develops flavor.
⏱️ 720 min - 7
Approximately 2–3 hours before you plan to bake, remove the dough from the refrigerator to allow it to come to room temperature.
⏱️ 180 min - 8
Thoroughly grease 8 mini loaf pans with cooking spray.
⏱️ 2 min - 9
Divide the dough into 8 equal pieces, each weighing approximately 50 grams. A dough cutter or knife can be used for this.
⏱️ 3 min - 10
Gently flatten each dough piece by hand and place one into each greased mini loaf pan.
⏱️ 3 min - 11
Let the dough pieces rest and rise in the pans for 30 minutes at room temperature.
⏱️ 30 min - 12
Preheat your oven. If using a baking steel, place it in the oven during preheating. Otherwise, prepare to bake on the bottom rack.
⏱️ 15 min•🌡️ 400 - 13
Once the dough has rested and risen, spoon pizza sauce onto the top of each dough piece in the pans, spreading it evenly to the edges.
⏱️ 3 min - 14
Sprinkle a generous amount of shredded mozzarella cheese over the pizza sauce on each mini pizza.
⏱️ 2 min - 15
Distribute Gourmet Pepperoni minis on top of the cheese in each pan.
⏱️ 2 min - 16
Bake for 15–20 minutes, or until the crust is golden and crisp, and the cheese is melted, bubbly, and slightly browned.
⏱️ 20 min•🌡️ 400 - 17
Carefully remove the mini pan pizzas from the oven. To remove them from the pans, invert the pan over a wooden cutting board or cooling rack.
⏱️ 1 min - 18
Stack the individual mini pan pizzas on top of each other. Drizzle honey generously over the stacked pizzas and sprinkle with grated cheese.
⏱️ 2 min - 19
Serve immediately and enjoy your easy mini pan pizzas!
⏱️ 1 min