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7. Preheat the oven to 220°C (425°F).
8. Punch down the risen dough and divide it into small portions, rolling each into a mini pizza base about 4-5 inches in diameter.
9. Spread a spoonful of sauce onto each mini base. Add your favorite toppings such as mozzarella, pepperoni, vegetables, or herbs.
10. Bake on a baking sheet for 10-12 minutes or until the crust is golden and cheese is bubbly.
Serving and storage tips:
Serve mini pizzas warm as appetizers, snacks, or a light meal.
Store leftover mini pizzas in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven to retain crispiness.
Dough can be prepared ahead and frozen. Thaw in the refrigerator overnight before using.
Variations:
Use whole wheat or gluten-free flour to accommodate dietary needs.
Experiment with different sauces like pesto or barbecue for unique flavors.
Add fresh herbs like basil or rosemary to the dough for an aromatic twist.
FAQ:
Can I use instant yeast instead of active dry yeast?
Yes, but reduce the amount slightly and mix it directly with the flour before adding liquids.
How do I make the dough softer?
Ensure not to add too much flour during kneading and allow the dough to rise properly. Adding a little extra oil can also help.
Can I make mini pizzas without the sauce?
Yes, you can use olive oil and garlic as a base or try white sauce alternatives.
How long does the dough last in the refrigerator?
Store it tightly wrapped for up to 3 days before baking.
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