RomanItalian
Roman Red Mini Pizzas
by Chef Max Mariola · 1.1M subscribers on YouTube
Today I'll show you how to prepare simple, fragrant and irresistible homemade mini pizzas. These red mini pizzas bring you back to childhood at first bite. Crunchy on the outside, soft on the inside, with only tomato and oregano: few ingredients, but made well.
- Prep
- 35 min
- Cook
- 10 min
- Total
- 45 min
- Servings
- 8
- Difficulty
- medium
Ingredients
8 items- 160 gFlourItalian '0' flour, all-purpose flour can be substituted
- 70 gDurum Wheat SemolinaDurum wheat semolina, fine grind
- 9 gSaltFine salt
- 2 tspExtra Virgin Olive OilFor the dough; use high-quality olive oil
- 170 mlWaterRoom temperature water
- Peeled TomatoesCrushed or hand-smashed; enough to top 8 pizzette
- Garlic1 clove, used to flavor the sauce (optional but traditional)
- OreganoDried oregano, to taste
Method
- Combine 160g of '0' flour, 120g of '00' flour, 70g of semolina, 9g of salt, and 2 teaspoons of extra virgin olive oil in a bowl. Add 170ml of water and mix with your hands until a dough forms. If it feels dry, add a little more water.
- Knead the dough strongly for a few minutes, then let it rest for 30 minutes.
- Divide the rested dough into 8 equal pieces.
- Roll each piece into a small disc. If your rolling pin is too big, use a smaller object like a bottle.
- Heat a baking sheet in the oven. Once hot, drizzle it with extra virgin olive oil.
- Place the rolled discs on the oiled baking sheet.
- Top each mini pizza with crushed tomatoes, a drizzle of extra virgin olive oil, and a sprinkle of oregano. Add a pinch of salt.
- Bake at 250°C (480°F) for 10 minutes until golden and crunchy.
- Optionally, add a little more fresh tomato and oregano after baking. Serve hot.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
