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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.

Add the 222 grams of bread flour to the wet ingredients. Mix until there are no dry spots and a shaggy dough forms.

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.

Cover the bowl with a lid or plastic wrap and let the dough rest at room temperature for 15 minutes.

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.

Cover the bowl again and refrigerate the dough overnight for 12–24 hours. This slow fermentation develops flavor.

Approximately 2–3 hours before you plan to bake, remove the dough from the refrigerator to allow it to come to room temperature.

Thoroughly grease 8 mini loaf pans with cooking spray.

Divide the dough into 8 equal pieces, each weighing approximately 50 grams. A dough cutter or knife can be used for this.

Gently flatten each dough piece by hand and place one into each greased mini loaf pan.

Let the dough pieces rest and rise in the pans for 30 minutes at room temperature.

Preheat your oven. If using a baking steel, place it in the oven during preheating. Otherwise, prepare to bake on the bottom rack.

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.

Sprinkle a generous amount of shredded mozzarella cheese over the pizza sauce on each mini pizza.

Distribute Gourmet Pepperoni minis on top of the cheese in each pan.

Bake for 15–20 minutes, or until the crust is golden and crisp, and the cheese is melted, bubbly, and slightly browned.

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.

Stack the individual mini pan pizzas on top of each other. Drizzle honey generously over the stacked pizzas and sprinkle with grated cheese.

Serve immediately and enjoy your easy mini pan pizzas!


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.

Add the 222 grams of bread flour to the wet ingredients. Mix until there are no dry spots and a shaggy dough forms.

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.

Cover the bowl with a lid or plastic wrap and let the dough rest at room temperature for 15 minutes.

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.

Cover the bowl again and refrigerate the dough overnight for 12–24 hours. This slow fermentation develops flavor.

Approximately 2–3 hours before you plan to bake, remove the dough from the refrigerator to allow it to come to room temperature.

Thoroughly grease 8 mini loaf pans with cooking spray.

Divide the dough into 8 equal pieces, each weighing approximately 50 grams. A dough cutter or knife can be used for this.

Gently flatten each dough piece by hand and place one into each greased mini loaf pan.

Let the dough pieces rest and rise in the pans for 30 minutes at room temperature.

Preheat your oven. If using a baking steel, place it in the oven during preheating. Otherwise, prepare to bake on the bottom rack.

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.

Sprinkle a generous amount of shredded mozzarella cheese over the pizza sauce on each mini pizza.

Distribute Gourmet Pepperoni minis on top of the cheese in each pan.

Bake for 15–20 minutes, or until the crust is golden and crisp, and the cheese is melted, bubbly, and slightly browned.

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.

Stack the individual mini pan pizzas on top of each other. Drizzle honey generously over the stacked pizzas and sprinkle with grated cheese.

Serve immediately and enjoy your easy mini pan pizzas!
