MINI PIZZAS FROM THE SNACK BAR Those who, like me, grew up in the 80s cannot forget the legendary mini pizzas from the snack bar, those greasy and fragrant ones sold in bars and snack bars that were the favorite snack when going out with friends and stopping for a food break. So many beautiful memories linked to the carefree and simplicity of those times, so struck by a nostalgia attack, a few nights ago I tried to make them again and I must say they were a hit, a true success! The recipe is very simple, follow me in the kitchen and roll up your sleeves, I’ll show you how to prepare the mini pizzas from the snack bar!
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- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: about 10 mini pizzas
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for about 10 mini pizzas
- 10 1/2 oz all-purpose flour
- 7 oz cake flour
- 1 3/4 oz lard
- 1 1/2 oz sugar
- 1/2 oz salt
- 1 cup water
- 1/6 oz fresh yeast
- 1 cup tomato puree
- to taste salt
- 3 tablespoons extra virgin olive oil
- to taste oregano
- 7 oz pizza mozzarella (optional)
Useful Tools for Preparing Mini Pizzas
- 1 Stand Mixer
- 1 Baking Tray
Preparation of Mini Pizzas
To prepare the dough, we can use the stand mixer, which greatly eases the time, allowing us to obtain a smooth and well-combined dough in less than 10 minutes. Alternatively, don’t worry, we can knead by hand achieving the same result, it will just take a bit more time.
Whether you use the stand mixer or knead by hand, the procedure is the same: place the flour, sugar, lard at room temperature in pieces, and start the dough hook, gradually add the water in which we have dissolved the yeast, and when a ball forms, add the salt first, then the oil and continue kneading for about 10 minutes until you obtain a smooth ball that detaches from the sides of the mixer bowl.
Place the dough in a lightly oiled container and let it rest in a warm place for about 3 hours, then take it again and roll it out to a thickness of about 1/5 inch, using a cookie cutter or a glass to obtain discs that we will move onto a baking tray covered with parchment paper and let rest for about half an hour.
Now season the tomato puree with oil, salt, and plenty of oregano, season each mini pizza with abundant sauce and let rest for another twenty minutes, then bake at 392°F in a static oven for about 15 minutes or until golden.
If you like, you can top the mini pizzas with some diced mozzarella halfway through cooking; it’s important to generously season the mini pizzas, also seasoning the edge. The mini pizzas should be crispy but soft in the center due to the abundant sauce.
A Little Extra Tip:
* You can get creative with the toppings; the classic ones include abundant tomato puree, which you can also enrich with a generous grind of pepper;
* This recipe contains affiliate links.
