Freezable red mini pizzas are the typical buffet mini pizzas—simple, red, soft, and delicious—that are impossible to resist and always satisfy everyone, young and old! The great thing about this dough is you prepare the mini pizzas, season them, let them cool, and freeze them. When needed, take them out, reheat them in the oven, and add mozzarella. Let’s see how to prepare the freezable red mini pizzas.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 17.64 oz flour (7.05 oz Nuvola Caputo and 10.58 oz type 1)
- 1 1/4 cups water (I use 1 1/3 cups, depends on the flours you choose to use)
- 0.42 oz salt
- 0.21 oz fresh yeast
- to taste extra virgin olive oil (only for greasing and dressing)
- to taste tomato pulp (seasoned with oil and salt)
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Bowl
- 1 Spatula
- 2 Baking Trays oven
- 1 Cover reusable fabric
- 20 Parchment Papers oiled round
- 1 Food Bag
Steps
In the mixer bowl, pour the water and flour, then add the crumbled yeast and start working the dough using the hook. When the dough is well formed, add the salt and knead for a few more minutes. Move the dough to the work surface, form a ball, and transfer it to an oiled bowl. Cover it and let it rest for 15 minutes. Then perform two sets of stretch & fold reinforcement folds, twenty minutes apart. Let the dough rise in the bowl for two hours. After the resting time, return the dough to the work surface and divide it into 1.4 oz balls (you will get about twenty). Arrange them on two baking trays well spaced from each other, cover with a cloth, and let rise for 1 hour. Then spread the balls with your hands directly on the tray where they are placed, season with a tablespoon of tomato, a teaspoon of oil, and a pinch of salt (if you prefer, you can season the tomato first by adding garlic powder and dry oregano) and let rise for another 30 minutes. Preheat the oven to 356 °F and bake the mini pizzas for 15-20 minutes or until golden. When they are cold, you can freeze them with a sheet of parchment paper between each (if you stack them) and close them inside a freezer bag. When needed, you can defrost the mini pizzas you need, heat them in an air fryer (or in the oven if you defrost them all) adding mozzarella if you like, but they are excellent even simply with tomato.
