The bakery-style mini pizzas are an irresistible classic, but the real secret to making them at home with the same consistency as store-bought ones lies in the technique. In this version, there’s no need for long kneading: all the work is done by resting and folding in the bowl, which strengthens the structure effortlessly. The final touch of remilled semolina in the stretching phase gives it that unmistakable artisanal fragrance. Get ready to bake puffed, red, and incredibly soft mini pizzas.
If you like leavened products, try the easy pizza, the super soft Danubio, the rolled pizza alla pizzaiola or the pan-cooked focaccia with spinach.
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OTHER PIZZAS AND FOCACCIAS
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 6 pizzas
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Preparing the Mini Pizzas
- 500 g flour 12.5 g protein
- 1.7 cups water
- 2 tsp salt
- 10 g fresh yeast
- to taste extra virgin olive oil
- 1 tsp malt
- 200 g tomato puree
- 1 tbsp oregano
- to taste extra virgin olive oil
- 14 oz mozzarella
- 2 tbsp
- 500 g remilled durum wheat semolina
Steps for Preparing Bakery-style Mini Pizzas
In a bowl, place the salt and flour. Add the water, yeast, and malt. Simply mix with a spoon for a few minutes until the ingredients are blended, then cover and let rest for 20 minutes.
After the resting period, pour in a drizzle of oil and make folds by taking the dough from the outer part (the one adhering to the bowl) and bringing it towards the center. Cover and let rest for another 20 minutes. Then, lift the dough and fold it in half. Rotate the bowl 90° and repeat the operation 4-5 times: you will feel the dough becoming more cohesive and resilient. Cover again and let rest for 30 minutes.
In a baking tray, place plenty of remilled semolina. Portion the dough to create balls; place each ball on the semolina and spread it with your fingertips to form the round shape of the mini pizza. Remove any excess semolina and place the mini pizzas on a baking tray lined with parchment paper.
Season the tomato puree with oil, salt, and oregano. Top the mini pizzas with the tomato, add a drizzle of oil, and bake at 392°F (200°C) fan for 10 minutes. Remove from oven, add the diced mozzarella, and bake again for another 10 minutes. Once ready, garnish with fresh basil and oregano.
Tips
The strength of the flour: To manage 1.7 cups of water for 500 g of flour, it’s essential to use a strong flour (at least 12.5 g of protein). A weak flour wouldn’t be able to create the necessary gluten network during folds, making the dough impossible to handle.
The magic of folds: Don’t rush during the resting periods. The folds in the bowl serve to “organize” the gluten: you’ll see that with each pass, the dough will go from sticky to smooth, elastic, and resilient. This is what allows the mini pizzas to develop those large air bubbles.
The role of semolina: The remilled semolina is the only way to handle such a hydrated dough without adding flour inside (which would make it heavy). The semolina creates an external shield that isn’t absorbed, ensuring a perfect rollout and a dry bottom.
The mozzarella trick: To prevent mozzarella water from ruining the baking, cut it into cubes and let it drain in a colander for at least an hour. Adding it only in the last 10 minutes of baking makes it melt without drying out or burning.
Variations
Mini pizzas with caramelized onion: After the first baking phase with the tomato, add some red onion previously stewed in a pan with a drizzle of oil and a pinch of sugar. With mozzarella, it becomes an incredible gourmet variation.
Olive version: Before baking, embed a pitted olive (or a slice of black olive) with the tomato.
White mini pizzas with potatoes: Spread the dough ball on the semolina, place some thinly sliced potatoes (almost transparent), salt, rosemary, and a generous drizzle of oil. Bake according to the recipe, adding the mozzarella at the end.
Storage
Maintaining softness: Thanks to the high hydration, these mini pizzas don’t turn hard quickly. Once completely cool, place them in a tightly sealed food bag. They will remain soft for 2 days.
In the freezer: The cooked mini pizzas can be frozen. To enjoy them, there’s no need to thaw them hours before: place them directly in the hot oven at 356°F (180°C) for 5-6 minutes. They will return to being fragrant as freshly baked.
How to reheat them: If you’re eating them the next day, avoid the microwave (which would make them rubbery). Use a non-stick pan with a lid for 2 minutes on low heat: the base will become slightly crispy again, and the mozzarella will be melty.
Frequently Asked Questions
The dough is soft after the first rest
No, it’s absolutely normal. The 80% hydration makes the mixture initially formless. Only after the oil drizzle and the first folds will you start to see the dough taking shape. Trust the process!
What can I use if I don’t have malt?
Malt is ideal for the professional browning of bakeries, but if you can’t find it, you can use a teaspoon of honey. It serves to feed the yeast and make the crust more amber.
Why the double baking?
The first 10 minutes serve to develop the dough’s volume and properly cook the tomato. The other 10 minutes with the mozzarella complete the browning without the cheese becoming rubbery or separating.
Can I use dry active yeast?
Yes, in that case, use about 3-4 g of dry active yeast and mix it directly with the flour at the beginning.
