Wednesday, November 23, 2011

mini pizzas

I've blogged about mini pizzas before, but now I've found an even easier way to make them. Recently I was given a review copy of Artisan Pizza and Flatbread in Five Minutes A Day, which was very exciting for me because I was already a huge fan of the first book, Artisan Bread in Five Minutes A Day. I've been trying out lots of pizza recipes, and have been highly impressed with the crust. It's the same easy process - mix the dough, let it rise, and then refrigerate. When you want to bake a pizza, you just pull out the dough you need and use it.
While I've enjoyed several of the crusts, we've been having so much fun making mini pizzas with the American crust. I pull out a small amount of dough for the kids, and then they get to roll it out and put on toppings. It's great for dinner, but we've been finding that it's so easy, it's now a favorite lunch as well. It's messy and fun, and gets the little ones in the kitchen helping and learning.


I really, truly love the idea of this book. It's not only easy and convenient, but the crust is fantastic and the recipes are unique and tasty {the recipe is under the jump!}. It's a good one to put on your Christmas list.


American-Style Pizza Dough
Artisan Pizza and Flatbread in Five Minutes A Day
This dough makes eight 1/2 pound pizzas, about 12 inches across. It will make quite a bit more mini pizzas. This recipe can be cut in half, or doubled.

3 1/4 cups lukewarm milk 
1 tablespoon granulated yeast
1 1/2 tablespoons kosher salt
3 tablespoons sugar
1/4 cup canola or vegetable oil
7 cups unbleached all purpose flour

Mix the yeast, salt, sugar and oil with the milk in a 5 quart bowl, or lidded [not airtight] food container. Mix in the flour without kneading, using a spoon or a standing mixer [with paddle attachment]. 

Cover [not airtight] and allow to rest at room temperature until the dough rises and collapses [or flattens on top], about 2 hours. 

The dough can be used immediately after its initial rise, though it will be easier to work with if cold. Refrigerate it in a lidded container [not airtight] and use over the next 7 days.

On pizza day, prepare your toppings in advance. Thirty minutes before you're ready to bake, preheat a baking stone, placed in the bottom third of your oven, at 500 degrees. Sprinkle a piece of parchment paper with flour, and then pull up and cut off your dough [for a large pizza, pull off a 1/2 pound piece, about the size of an orange. For a mini pizza, about a 1/4 pound piece or smaller].  Gently stretch the surface of the dough around to the bottom on all four sides, rotating the dough a quarter turn as you go to form a ball. Roll out or stretch out the dough into a thin round, about 1/8 inch thick, on the parchment paper. Add your toppings, and bake pizza for 8-12 minutes, until crust is golden brown and cheese has melted. Allow to cool slightly.


1 comment:

  1. I didn't know pizza could be this easy! Thank you for the recipe. If I somehow fail, at least there's pizza delivery for backup.

    ReplyDelete