The super soft buffet mini pizzas are a must-have at your parties, appetizers, and buffets: a tasty finger food that pleases everyone, both adults and kids. There are many versions to prepare buffet mini pizzas, but the ones I propose today are soft, light, and digestible, great hot, warm, or cold the next day. The super soft buffet mini pizzas is a dough you won’t abandon anymore.
Don’t miss it
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 4 Hours
- Preparation time: 25 Minutes
- Portions: 60 mini pizzas of 0.88 oz each
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 26.5 oz all-purpose flour (I use Caputo Pizzeria)
- 5.3 oz remilled semolina
- 2 and 1/3 cups water
- 0.42 oz fresh brewer's yeast
- 0.85 oz salt
- 1/4 cup extra virgin olive oil
- 14 oz tomato pulp (seasoned with oil and salt)
- to taste shredded mozzarella
Tools
- 1 Kitchen Aid Artisan Mixer
- 1 Bowl
- 1 Reusable Fabric Cover
- 1 Dough Scraper
- 2 Baking Sheets
- 2 Reusable Baking Mats
Steps
In the stand mixer’s bowl, place the flours, crumbled fresh yeast, water, and knead using the hook. Add the salt and oil gradually, a little at a time, and work the dough until you get a smooth dough ball. Transfer it into a bowl, cover, and let it rise for three hours. Once the resting time has passed, bring the dough to the work surface and divide it with a dough scraper into small portions of 0.88 oz each. Form balls and let them rise covered until doubled. Stretch the mini pizzas with your hands, place them on the baking tray, and top with tomato sauce. Let them rest for 15 minutes, then bake in a preheated oven at 482°F for 10 minutes. Add the mozzarella and bake for another 5 minutes.
Notes
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Recipe source HERE.
