The recipe for these soft and tasty soft mini pizzas for the buffet was taken from Instagram, from the site of a MasterChef finalist, the notary Cristina Nicolini, who shares some aspects of her life with her very cute and charming children and with her recipes, which are always interesting and not too demanding!
It’s a versatile recipe with which you can prepare both these mini pizzas and crispy rolls to be filled, always suitable for a rich buffet that may accompany other sweet and savory preparations for a festive event.
The recipe for this savory leavened dough, of these soft mini pizzas like those from the bar, starts by making the Tangzhong, a sticky mixture that is then incorporated into the actual dough for the mini pizzas.
Trying out the recipe, I thought of making a simple basic topping with tomato sauce, julienne mozzarella, high-quality oil, and a pinch of basil.
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
ALSO ON THE TOPIC OF SAVORY LEAVENED DOUGHS I leave you more recipes just below:
- Difficulty: Medium
- Cost: Cheap
- Rest time: 3 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 0.7 oz Manitoba flour
- 0.21 cups milk
- 0.21 cups water
- 12.7 oz Manitoba flour
- 1.4 tsp salt
- 1.1 tbsps sugar
- 1.4 tsp dry yeast (FOR ME MASTRO FORNAIO)
- 0.93 cups milk
- 1.8 tbsps butter (softened to a paste)
Tools
- Stand Mixers
- Baking Trays
- Parchment Paper
FOR THE PREPARATION OF THE SOFT MINI PIZZAS RECIPE FOR THE BUFFET
In a small pot, put the ingredients creating a dough or rather a sticky and gluey roux that, after leaving on the heat for a couple of minutes, you will let cool completely before moving on to the real dough.
Once cooled, we will knead it with all the other ingredients except the butter and salt. Let the dough rest for about ten minutes, then add the softened butter, knead again with the salt, and then form a smooth ball.
Let rise for about 2 hours, covering the dough with plastic wrap.After the rest time, deflate the dough and divide it into balls of about 2 to 2.5 oz each or as you prefer.
Cover with plastic wrap, leaving to rise again for about 90 minutes.
Now we can flatten the buns to a thickness of almost 0.4 inches, arrange them on the baking tray lined with parchment paper, and then start topping them as desired!
Add some tomato sauce, julienned mozzarella, a pinch of fresh chopped basil, a drizzle of EVO oil, salt, and bake at 428-482°F for 10-15 minutes, but check according to your home oven.
Once ready, let cool slightly and rush to the table…
Enjoy your meal!
Annalisa
Remember that at the top where you see the blog menu, you will find a magnifying glass 🔎 that will allow you by entering an ingredient or the title of a recipe, to find all the preparations that have that title or ingredient, and I hope that among these you will find recipes to your liking!
