Today we have the ROMAN RED MINI PIZZAS, the round ones from the bakery, crispy and juicy, the legendary red mini pizzas you took to school, always present at snack time when you went to friends’ houses to study, the hot ones you ate on the street with sauce dripping on your shirt.
The Roman red mini pizzas are very easy to make and today I’m giving you the recipe to make them at home, with the quantities I provide you’ll get eight. The dough is very simple, a pizza dough with 65 percent hydration, and to top them use tomato sauce, oil, salt, and a pinch of oregano.
These mini pizzas are one of those Roman recipes that I hold dear because they are rich in memories, and I, having grown up in those years, remember well the smell of freshly baked mini pizzas that would make your stomach growl at 8 in the morning. You would put your beautiful oily and juicy red mini pizza in your backpack simply wrapped in a brown paper sheet, and the oil and sauce would seep through, ending up on your books and diary, but it didn’t matter because during recess you could finally eat your red mini pizza.
Today I made them again for you friends, I leave you the recipe to make the round Roman red mini pizzas, you can also WATCH THE RECIPE ON YOUTUBE and subscribe to the channel so you don’t miss more delicious video recipes.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Portions: 8 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 500 g all-purpose flour
- 330 ml water (at room temperature)
- 1 tsp instant dry yeast (9 g fresh yeast)
- 1 tbsp salt
- 1 tbsp extra virgin olive oil
- 2 cups tomato sauce (pulp is also fine)
- 1 tbsp extra virgin olive oil
- to taste fine salt
- to taste pepper (optional)
- to taste oregano
Steps
Start by preparing the dough for the mini pizzas, so in a large bowl, put the flour and yeast, mix well with a spoon.
Now pour the water, a little at a time, mixing with a spoon to always fold the flour towards the center, leaving a trickle of water for the end.
Gradually pour the oil and continue to knead, add the salt, knead, and pour the reserved water last. As the dough takes shape, transfer it to the table and continue kneading with your hands until you have an elastic and homogeneous dough. Place it in a lightly oiled bowl, cover with plastic wrap and let rise until the dough has doubled in volume, it will take about 3-4 hours.
While the dough rises, prepare the sauce to season the mini pizzas, so in a bowl put the tomato sauce, extra virgin olive oil, salt, oregano, and if you like, a pinch of pepper. Mix well, cover with plastic wrap, and let the seasoned sauce rest, allowing the flavors to meld well.
Retrieve the mini pizza dough, sprinkle some flour on the table, invert the bowl and let the dough fall, deflate it and divide it into 8 equal parts of about 100-120 g each using a dough scraper. Shape each part into a ball and then flatten it first with your fingers from the center outward, then roll it out further with a rolling pin to a diameter of about 7-8 inches.
Once all the mini pizzas are made, place them on a baking sheet with parchment paper, you will need two large trays. Retrieve the tomato sauce and top each mini pizza starting from the center to the edges, which should also be covered with sauce. Finish with a drizzle of oil on all the mini pizzas and bake in a preheated ventilated oven at 480°F for about 12-14 minutes.
When the mini pizzas are beautifully golden with a slightly dark edge and nicely crispy, take them out of the oven, let them rest for a few minutes, and serve them, delicious, crispy, and juicy.
… Vane’s tips
The Roman red mini pizzas can be stored in a bag for three days, heat them up when serving.
You can also add mozzarella on top, add it to the mini pizzas halfway through cooking.
You can make the mini pizzas in the shape of a tongue.
