Steps to Make Roman Red Mini Pizzas

• To make the Roman red mini pizzas, first keep the water at room temperature. In the bowl of a stand mixer with the hook or by hand, place the all-purpose flour, in this case, I used Pizzeria Caputo flour, add the dry yeast, and start the mixer at slow speed to mix the flour and yeast well. Now start adding the water, little by little. Once the water is well incorporated, add the extra virgin olive oil and continue mixing. Finally, add the salt. Continue kneading everything until the dough is smooth.

• Then transfer the dough to a work surface, knead the dough with your hands, and place it in a bowl lightly greased with oil, cover with plastic wrap or a lid and let rise for at least 3/4 hours or until doubled. Once the dough has risen, transfer it to a floured board and divide it into pieces of about 3.5 to 4.2 oz each. If you make them 3.5 oz, you’ll get 8, while 7 if 4.2 oz. Work each piece into balls, folding the edges toward the center and then shaping them on the work surface.

• Then let rest for another 30 minutes. In a bowl, place tomato sauce, a dash of extra virgin olive oil, salt, and dried oregano and mix well, then set aside. Now sprinkle the surface with some semolina flour and start stretching each piece with your fingers from the center outward.

  

• Once you have created the thin mini pizzas, place them on a well-oiled baking sheet. I brushed the entire sheet with a brush and extra virgin olive oil. Now press the mini pizzas in the sheet and then start topping them. Spread the tomato sauce over the whole mini pizza, and in the meantime, preheat the fan oven to 482°F.

  

• Bake them on the lowest rack for about 10 minutes, then bake them for another 2 or 3 minutes on the middle rack. Check the cooking carefully; they should be golden with not too burnt edges, and they should be crunchy. Remove from the oven, let them cool slightly, then serve.