RED MINI PIZZAS AS GOOD AS BAKERY ONES
The red mini pizzas are an easy recipe to make at home, with a unique taste and that oven fragrance that spreads in the kitchen.
This is my recipe for making homemade red mini pizzas: every time I make them they finish in a few minutes, and who can blame my hungry family?
Also perfect as a recipe to propose at parties or as an appetizer 🙂
Let’s see how I made it.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups cups all-purpose flour
- 2 cups cups Manitoba flour
- 1 cup cup water
- 1/2 cup cup milk (warm)
- 1 1/2 tbsp tbsp olive oil
- 3 tsp tsp salt
- 1 jar jar tomato sauce
- 2 packets packets mozzarella
- 1 tsp tsp instant dry yeast (10g of fresh yeast)
- 7 oz oz water
- 3 oz oz liquid sourdough
Tools
- Stand Mixer
Steps
For those using sourdough, refresh it the night before and once it reaches one and a half times, place it directly in the refrigerator; in the morning, take it out and let it acclimate for an hour before adding it to our dough. N.B. TIMES DESCRIBED are for yeast, with sourdough, they are longer.
For those using instant yeast, subtract 50 g of water from the total described and then follow the instructions on the package.
In the stand mixer bowl with a dough hook, or in a classic bowl if using electric beaters, pour in the yeast, water, flour, oil, and warm milk, leaving the salt aside. Start kneading all the ingredients. (It will take a few minutes).
Once kneaded, let it rest for 30 minutes, then add the salt, knead and let it rest for another 30 minutes.
I usually make folds in my doughs as it makes them softer, but if you don’t have time you can skip this step.
If you decide to do them, find everything here –> FOLDS IN THE BOWL EXPLAINED EASILY.
Let rise until doubled; if using sourdough, let it rest for an hour and then refrigerate overnight. The next day, take it out and let it acclimate for a couple of hours.
EXAMPLE OF FOLDS IN THE PHOTO.
Once your dough is nicely risen, deflate it and place it on a work surface: divide it into 10 pieces and form balls to place on a baking sheet.
Let them rest for an hour,
(For those who want, at this point you can let the tomato sauce reduce a bit in the pot, adjusting it with salt and seasonings).
After the time has passed, press the balls with your fingers to form the mini pizza, add some tomato sauce, the chopped mozzarella, and into the oven.
It will take about 20/25 at 356°F, please be careful with the baking as each oven is different.
The RED MINI PIZZAS AS GOOD AS BAKERY ONES are ready!
