Steps for the 1980s Red Mini Pizzas

• To make these delicious red mini pizzas, first, you need to prepare the dough. Pour the sifted flour, dissolved brewer’s yeast in a couple of tablespoons of water, and sugar into the mixer bowl, and mix using the hook attachment. Gradually add the water while continuing to mix. Finally, add the salt and then the extra virgin olive oil, and continue mixing until the dough is smooth and elastic. This will take approximately 16 minutes in total. Be careful not to overheat the dough. This process can also be done by hand using a bowl or any kitchen robot. Once the dough is ready, give it a few folding turns and let it rise in an oiled bowl covered with cling film until it doubles in size. It will take about 3 hours.

  

• Once the dough has risen, form balls or dough pieces of about 60g each, place each ball on a baking sheet lined with parchment paper, and let them rise at room temperature for about 1 hour. After the rise, take the dough pieces and flatten them with your fingers on a well-oiled baking tray. Spread a generous tablespoon of tomato puree, oregano, a pinch of salt, and a generous drizzle of oil on the surface of each pizza. Then bake in a hot static or fan oven or pizza function at maximum power. My oven reaches 482°F (250°C) for about 10-15 minutes. For baking, I recommend placing the tray on the lowest shelf but also on the floor of the oven. After 8-10 minutes, rotate the tray, or at least when the pizzas start to color on one side. Then move the tray to the middle of the oven to finish baking.

  

• Once baked, let them cool for just a few minutes before enjoying them warm. And here they are, the 1980s red mini pizzas. I hope you like this latest recipe of mine, see you next time friends.

  
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