Snack-Size Mini Pizzas
How do you make individual homemade mini pizzas?
Dissolve yeast in water and mix it with the flours, milk, and sugar. Add salt and oil, kneading until smooth, then let rise for 90 minutes. Shape individual dough balls, let them rise for another hour and a half, and stretch them, leaving a thick edge. Top with tomato, mozzarella, and oregano, then bake at 250°C for 15 minutes.
Incredibly delicious, perfect for a different and tasty snack. We all know you can never say no to a delicious, freshly made pizza. Or simply for when we want to surprise our guests at a casual dinner. Genuine, simple, and easy-to-find ingredients.
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Servings: Makes 15–17 mini pizzas, depending on size
Ingredients
- 600 g type 0 flour
- 400 g durum wheat semolina flour
- 20 g fresh brewer’s yeast or 8 g dry brewer’s yeast
- 300 ml water at room temperature
- 300 ml milk
- 12 g sugar
- 26 g salt
- 50 ml extra virgin olive oil
- 300 ml thick tomato sauce
- 700 g mozzarella
- Extra virgin olive oil
Instructions
Start by dissolving the fresh yeast in almost all the water, about 250 ml.
Once the yeast has dissolved, take a large bowl and add the flours, the dissolved yeast or dry yeast, sugar, and milk. Mix well, either by hand with a spoon or in a dough mixer.
Once well mixed, add the salt and the remaining water. Mix well.
Finally, pour in the oil.
Mix very well until the whole dough is smooth and all the liquids have been absorbed.
Cover and let rise for about an hour and a half at room temperature.
While the dough is rising, take the mozzarella and cut it into small cubes.
Once cut, place the cubes in a strainer so they can release their excess water.
After the rising time has passed.
Take the dough and place it on a floured surface, then cut it into strips.
With the help of a kitchen scale, take small pieces and, depending on how large you want them, make them 100, 150, or 200 g each.
Place each piece of dough on the floured surface.
Take them one by one and bring the edges toward the center.
Using the floured surface and the palm of your hand, shape each piece into a ball.
Line baking trays with parchment paper and arrange the balls on them, leaving enough space between each one. Cover and let rise inside the turned-off oven for another hour and a half.
Until they double in volume.
Preheat the oven to 250°C (485°F). Take each dough ball and, on a floured surface, gently stretch it from the center toward the edges.
Leave the edge higher and place them on the baking tray lined with parchment paper.
Add one or two tablespoons of tomato sauce, depending on the size of each mini pizza, and the mozzarella. Drizzle a little extra virgin olive oil over each one. Add a pinch of salt and a little dried oregano.
Bake at 250°C (485°F) for 15 minutes. Remove from the oven, sprinkle with another pinch of dried oregano, and add a fresh basil leaf. Serve very hot.
Enjoy your meal!
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- 600 g type 0 flour
- 400 g durum wheat semolina flour
- 20 g fresh brewer’s yeast or 8 g dry brewer’s yeast
- 300 ml water at room temperature
- 300 ml milk
- 12 g sugar
- 26 g salt
- 50 ml extra virgin olive oil
- 300 ml thick tomato sauce
- 700 g mozzarella
- Extra virgin olive oil