Today we go back in time, I’ll show you how to make crispy bakery mini pizzas / perfect result. Almost as if you bought them at the bakery. Personally, I have a beautiful memory of when during school breaks we would go out and head to the nearest bakery that made these tomato-loaded red mini pizzas with oil, thin and almost charred on the edges. Well, I literally went crazy for these mini pizzas, I don’t know about you, but sometimes there are memories and aromas that linger in the mind, like these. I warn you that the important thing in this recipe is the use of plenty of extra virgin olive oil. Yes, there’s quite a bit, and it has to be like this for the recipe to succeed, which I list below.
If you like pizzas and focaccias, also read:
- Difficulty: Very Easy
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 289.66 (Kcal)
- Carbohydrates 45.24 (g) of which sugars 2.06 (g)
- Proteins 8.06 (g)
- Fat 9.90 (g) of which saturated 1.59 (g)of which unsaturated 1.22 (g)
- Fibers 2.78 (g)
- Sodium 581.46 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Ingredients for 8 mini pizzas
- 4 cups all-purpose flour (protein 12%)
- 1 1/4 cups water (from the tap)
- 2 tsp fresh yeast (or 1 1/4 tsp dry yeast)
- 2 tbsp extra virgin olive oil
- 2 tsp salt
- 10.5 oz peeled tomatoes
- to taste salt
- to taste extra virgin olive oil (be generous)
Tools
- Parchment paper
- Baking trays
- 1 Mixer
Steps
In a mixer, but if you prefer you can also work the dough in a bowl, add the water just out of the tap and dissolve the yeast.
Pour in all the flour.
When the water has absorbed the flour, add the salt.
Now gradually add the extra virgin olive oil.
When the dough becomes smooth, transfer to the work surface and slightly round the dough.
Cover and let rest for 1 hour
You will find the dough has doubled in volume
Divide the dough into 8 parts
Form the balls
Line the tray with parchment paper and pour in the extra virgin olive oil.
Place the balls
and let rest for another 20 minutes
Meanwhile, prepare the sauce. Mash the peeled tomato with a fork
Season with salt, oregano (optional)
and a generous amount of extra virgin olive oil.
Pour a generous amount of extra virgin olive oil onto the parchment paper
place our mini pizzas
spread out the mini pizza, wait a few minutes
spread out the mini pizzas again
season with the tomato generously to the edges and bake the mini pizzas at the maximum temperature of your oven, mine is 482°F, initially at the base of the oven for 12 minutes and the last three minutes on top for 3 minutes.
ps
recipe by Anice e Cannella
