The boat-shaped mini pizzas are a tasty variant of the sheet pan pizza, slightly smaller, but rich in filling and flavor. I like this shape because it is already individually portioned, and everyone can choose the ingredients they prefer to top their own.
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Here are the links to other pizza dough recipes:
- Difficulty: Medium
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 1 Hour 30 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 cups all-purpose flour (+ a handful to clean my hands)
- 7 oz sourdough starter (just refreshed)
- 1.25 cups water
- 2 tsp fine salt
- 2 tbsp olive oil
- 1.5 cups tomato sauce
- 5 oz mortadella
- 3.5 oz emmental cheese
- to taste oregano
- to taste fine salt
- to taste olive oil
Steps
Let’s start by preparing the dough, mixing the flour with the freshly refreshed sourdough starter.
Add the lukewarm water, oil, and salt. Knead until you get a homogeneous dough, it will be slightly sticky.
Let it rise in a dry place, covered with plastic wrap and a cloth to keep it warm. I let it rise all night, from 9 PM to 9 AM and it more than doubled. Of course, it depends on the temperature, it may take less or more time.
Once risen, pour it onto a floured surface and knead it quickly.
Around 9 AM, I divided it into 6 balls that I let rise for about another 3 hours on a floured surface covered with plastic wrap and a kitchen towel. The balls were about 170-180 grams each.
Around noon, I formed the boat shapes by slightly elongating each ball.
Using a razor blade or a very sharp knife, incise the inner part.
Open it slightly with your hands, creating a cavity where you will place the topping.
Place the boat-shaped dough on a baking tray lined with parchment paper. Put the tomato sauce in a bowl and season it with oregano, salt, and oil. Top each mini pizza with a generous spoonful of sauce.
Add a nice slice of mortadella to each boat.
Use a grater to shred the emmental cheese into strands.
Add the shredded emmental cheese.
Now drizzle with a bit of oil.
Scent with some oregano.
Bake at 375°F for 35-40 minutes.
Tips and Suggestions
If you don’t have sourdough starter, you can use baker’s yeast, you’ll need 0.42 oz for half a kilo of flour. The rising times will decrease considerably, after about two or three hours the dough will already be risen, once you form the balls, you will need about an additional hour of rising.
You can top the boat-shaped mini pizzas however you prefer: my son loves them with sautéed ground meat and caramelized onions.
Here are other recipes for tasty pizzas:
Pizza with Ham, Mozzarella, and Olives
Make sure not to miss the FACEBOOK page, my INSTAGRAM account, and the YOUTUBE CHANNEL.
