Imported from Instagram
Spicy Red Mini Pizzas
Mini pizzas with a tomato base, mozzarella, and spicy salami, baked until golden and crisp with a stretchy cheesy center. The long-fermentation dough rests in the refrigerator overnight.
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Ingredients
- 500 g type 0 flour (for the dough)
- 400 ml water (for the dough)
- 15 g extra-virgin olive oil (for the dough)
- 15 g salt (for the dough)
- 3 g fresh yeast (or 9 g if preparing the dough the same day)
- pizza mozzarella (or scamorza; quantity not specified; add some, then more mozzarella)
- scamorza (alternative to pizza mozzarella; quantity not specified)
- passata (together with crushed tomatoes for the sauce; quantity not specified)
- crushed tomatoes (together with passata for the sauce; quantity not specified)
- 15 g oil (for seasoning and drizzling before the second bake; quantity not specified)
- salt (for the sauce; quantity not specified)
- oregano (quantity not specified)
- spicy salami (quantity not specified)
Steps
- 1
Crumble the fresh yeast into the flour in a large bowl.
- 2
Add the water and mix with a wooden spoon until you obtain a smooth dough.
- 3
Add the salt and extra-virgin olive oil, then knead well.
- 4
Let the dough rest on the work surface for 30 minutes.
- 5
Perform 2 sets of strengthening folds on the dough.
- 6
Let it rise at room temperature for 2 hours.
- 7
Transfer the dough to the refrigerator and let it rest overnight.
- 8
The next day, take the dough out and let it rest at room temperature for about 1 hour.
- 9
Divide the dough into 4 equal dough balls and let them rest for 1 hour.
- 10
Stretch the dough balls into mini pizzas and arrange them on a baking sheet lined with parchment paper.
- 11
Spread a thin layer of tomato sauce over each mini pizza.
- 12
Bake on the lowest rack of the oven for about 8 minutes. The oven temperature is not specified.
- 13
Remove the mini pizzas from the oven and add mozzarella, spicy salami, and more mozzarella. Finish with a drizzle of oil.
- 14
Return the mini pizzas to the oven on the middle rack for about 8 minutes, until golden and crisp and the mozzarella is melted and stretchy.
- 15
Remove from the oven and serve.
Notes
The description suggests 3 g of yeast for overnight preparation or 9 g for preparing them the same day; the exact duration of the overnight rest is not specified. The video does not provide the oven temperature or the quantities of the toppings. Oregano is listed among the ingredients, but the instructions do not specify when to add it.
Nutrition per serving
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