Mini Pizza
Mini Pizza
Ingredients
For the Dough
- 280 g flour
- 240 g water
- 1 teaspoon yeast
- 1 teaspoon salt
- 2 tablespoons olive oil
For the Toppings
- as needed tomato sauce
- as needed mozzarella cheese
Instructions
- 1
In a clear mixing bowl, add the water and yeast. Mix these two ingredients together thoroughly with a spatula until combined. Next, add the flour to the water and yeast mixture. Continue to mix with the spatula until all the flour is incorporated and a rough dough forms. Then, add the salt and olive oil to the dough. Using wet hands, perform several coil folds: lift the dough from underneath, stretch it upwards, and fold it over itself. Repeat this action multiple times until the dough appears smoother and more cohesive.
⏱️ 10 min
- 2
Cover the bowl containing the dough with plastic wrap. Place the covered bowl in the refrigerator and let the dough cold-proof overnight.
- 3
The next day, remove the dough from the refrigerator and allow it to come to room temperature. Lightly oil a clean work surface. Gently transfer the dough onto the oiled surface. Perform one single fold by stretching the dough and folding it over itself.
⏱️ 10 min
- 4
Divide the dough into 4 equal portions using a dough scraper. Place each portion on a separate square of parchment paper. Lightly dust the top of each dough portion with flour. Using your fingertips, press down the center of each dough portion, creating a slightly raised rim around the edge. Spoon a generous amount of tomato sauce onto the center of each pressed dough portion. Sprinkle mozzarella cheese generously over the tomato sauce on all four mini pizzas.
⏱️ 10 min
- 5
Preheat your oven to its highest possible temperature. Once the oven is preheated, pull out a hot baking tray. Carefully slide the parchment paper with the prepared mini pizzas onto the preheated baking tray. Place the tray into the hot oven and bake for about 12 minutes.
⏱️ 12 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Pizza
For the Dough
- 280 g flour
- 240 g water
- 1 teaspoon yeast
- 1 teaspoon salt
- 2 tablespoons olive oil
For the Toppings
- as needed tomato sauce
- as needed mozzarella cheese
Instructions
- 1
In a clear mixing bowl, add the water and yeast. Mix these two ingredients together thoroughly with a spatula until combined. Next, add the flour to the water and yeast mixture. Continue to mix with the spatula until all the flour is incorporated and a rough dough forms. Then, add the salt and olive oil to the dough. Using wet hands, perform several coil folds: lift the dough from underneath, stretch it upwards, and fold it over itself. Repeat this action multiple times until the dough appears smoother and more cohesive.
⏱️ 10 min - 2
Cover the bowl containing the dough with plastic wrap. Place the covered bowl in the refrigerator and let the dough cold-proof overnight.
- 3
The next day, remove the dough from the refrigerator and allow it to come to room temperature. Lightly oil a clean work surface. Gently transfer the dough onto the oiled surface. Perform one single fold by stretching the dough and folding it over itself.
⏱️ 10 min - 4
Divide the dough into 4 equal portions using a dough scraper. Place each portion on a separate square of parchment paper. Lightly dust the top of each dough portion with flour. Using your fingertips, press down the center of each dough portion, creating a slightly raised rim around the edge. Spoon a generous amount of tomato sauce onto the center of each pressed dough portion. Sprinkle mozzarella cheese generously over the tomato sauce on all four mini pizzas.
⏱️ 10 min - 5
Preheat your oven to its highest possible temperature. Once the oven is preheated, pull out a hot baking tray. Carefully slide the parchment paper with the prepared mini pizzas onto the preheated baking tray. Place the tray into the hot oven and bake for about 12 minutes.
⏱️ 12 min