Pizzaception: Lil’ Pizzas on Pizza
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 1 (12-inch) pizza
- 1 cup lukewarm water
- 1 teaspoon active dry yeast
- 1 teaspoon honey
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon cornmeal or masa for dusting
- 6 mini pepperoni
- 2 tablespoons jarred marinara sauce
- 4 ounces shredded mozzarella
- 1 cremini mushrooms
- 1 sprig of thyme
- 1/2 ounce shredded comté cheese
- 1/2 ounces shredded parmesan cheese
- 1 piece of pineapple diced
- 1 teaspoon cubed pancetta
- 1 small drumstick roasted and shredded
- 1 tablespoon Frank's red hot
- 2 slices of delicata squash
- 1 piece of prosciutto
- Small handful of arugula tossed with a drop of olive oil and a pinch of salt
Preheat your oven to 500 degrees F or as hot as your oven goes (the max might be 450 F and that works, too).
In a measuring cup, measure out the lukewarm water and then mix in the active dry yeast and honey. Let stand 5 minutes. Meanwhile, in the bowl of a stand-up mixer, with the hook attachment (you can also do this by hand but I’m super lazy), add the all-purpose flour and salt. Give it a mix. When the yeast and water mixture is nice and foamy, pour it into the flour mixture and turn the mixer on low. At first the dough will be shaggy and dry, but eventually it’ll all come together. Keep the mixer on for about 5 minutes, during this time a ball of dough will form. Stop the mixer and pull the dough off the hook. Form it into a round ball and then cut off about 1/4 of the dough (we’ll use the smaller amount of dough for the mini pizzas). Transfer the larger ball of dough to the fridge (this will stop it from rising, which we want!).
Roll the small ball of dough into a thin round and stamp out 12 mini circles using a 2 1/2 inch biscuit cutter. Transfer the mini pizza doughs to a floured cutting board Put the toppings on. See above for the combinations! Transfer to the fridge to stop the rising.
Sprinkle the cornmeal or masa on a pizza peel. If you don’t have one, like me, flip over a (clean) baking sheet and dust that with cornmeal or masa. To form the pizza, start flattening the dough using your fingers, don’t be afraid to pull the dough, thinning it out. I also like to pick up the dough and stretch it in the air a bit, allowing gravity to assist in the process. Flatten it out onto the pizza peel so it reaches about 12-inches round.
Spread a teaspoon or two of tomato sauce all over the pizza dough. I personally favor a super thin layer, feel free to add more. Remove the mini pizzas from the fridge and arrange on the larger pizza dough. Slide it onto your pizza stone or pizza steel and cook for about 10 to 12 minutes, rotating the pizza every so often if needed.
At the 10 to 12 minute mark, remove from the oven. Add more shredded mozzarella, filling in any gaps. Basically, you want to cover up the spots with just tomato sauce on the bigger round of pizza dough. If you want you can refreshen the mozzarella on any of the little pizzas, too. Transfer to the oven for an additional 1 or 2 minutes, until the cheese is melty. Remove and slice up and serve!