Snacking Pizzas

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 3 hours 5 minutes

Ingrédients

1 3/4 cups (210g) King Arthur Unbleached Bread Flour

1 teaspoon (3g) instant yeast

1 teaspoon (4g) granulated sugar

1 teaspoon (6g) table salt

2/3 cup (152g) water, lukewarm (85°F to 95°F)

1 tablespoon (13g) olive oil, plus 1/2 teaspoon for the baking sheet

yellow cornmeal, for dusting

about 4 tablespoons (80g) pizza sauce

4 1/2 ounces (155g) low-moisture mozzarella cheese, whole milk preferred; thinly sliced*

toppings of your choice, optional

grated Parmesan cheese, optional; for garnish

Instructions

To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

In a medium bowl, whisk together the flour, yeast, sugar, and salt until well combined. Add the water and 1 tablespoon (13g) olive oil and mix until combined and homogeneous, stirring vigorously until a cohesive dough forms, about 1 to 2 minutes.

Cover the dough and place in a warm spot (about 70°F to 75°F) for 30 minutes.

After 30 minutes, perform a bowl fold: Using a wet hand, grab a section of the dough from one side, stretch it up, then press it down into the middle. Repeat this motion, giving the bowl a quarter turn (90°) between each fold, for a total of 6 to 8 stretches. After the last stretch, use your wet hand to continue to press and knead the dough in the bowl, working until the dough smooths out and pulls away from the sides. Turn the dough seam-side down, cover, and let rest for 30 more minutes.

To divide the dough: On a lightly floured work surface, divide the dough into 4 pieces (about 95g each). Form each piece into a tight ball and place seam-side down on a section of your surface dusted generously with cornmeal, leaving room for the pieces to expand slightly. Cover the dough balls and let rest for 1 to 1 1/2 hours, until puffy and relaxed enough to stretch and shape.

Toward the end of the rise, preheat the oven to 500°F with one rack in the lowest position and another rack in the upper third. Grease a baking sheet with 1/2 teaspoon olive oil, using a brush or paper towel to spread it evenly across the surface.

To shape the dough: Working with one piece of dough at a time on the cornmeal-dusted surface, lightly flour the top of the dough. Press the dough into a 4" to 5" round, working from the center to the edge and leaving a 1/4" border untouched, then gently press, pull, and stretch the dough to a final diameter of about 5 1/2". If the dough resists stretching, set it aside to relax for 5 to 10 minutes before trying again.

Transfer the round of dough to the prepared baking sheet. Continue with the remaining pieces, evenly spacing the stretched rounds on the baking sheet.

To bake the pizza: Arrange the sliced mozzarella on top of each dough round so that it slightly overlaps the edge crust in places. Make 4 small dollops (about 1 heaping tablespoon or 20g total) of pizza sauce on each pizza. The sauce will not cover the cheese; don't spread it. Finish with your desired toppings and grated Parmesan.

Place the baking sheet on the lower rack and bake the pizzas until the cheese is bubbling, the edges are taking on color, and the bottoms are golden brown, 8 to 12 minutes. If the tops are still pale, move the baking sheet to the upper rack, switch the oven to broil (broil on “high” if your oven provides the option), and cook for 1 to 2 minutes more, until well-charred in spots. Home ovens vary greatly, so watch closely and use visual cues to judge when you’ve achieved the perfect bake. (If broiling is not an option, add 1 to 2 minutes to the bake time.)

Remove the pizzas from the oven and transfer them to a wire rack to cool briefly before serving.

Storage instructions: These mini pizzas are best enjoyed the day they’re baked. Store leftovers in an airtight container at room temperature for up to 2 days; to reheat, wrap in foil and place in a 350°F oven until warm.

Nutrition

• Taille de Portion: 1 pizza
• Calories: 390
• Lipides Totaux: 14g
• Lipides Saturés: 5g
• Acides Gras Trans: 0g
• Cholestérol: 25mg
• Sodium: 910mg
• Glucides Totaux: 48g
• Fibres Diététiques: 2g
• Sucres Totaux: 3g
• Protéines: 17g