Your own mini pizzas, don’t use canned pizza dough!
If you make your favorite pizza in the 6-person pizza terette, it may be tempting to try the ready-made dough from the supermarket for your pizza bases.
I can give you credit, it’s not really tasty. You can just taste the ready-made flavor above it.
The tastiest pizza crust with your own dough
It’s also much better to make your own dough for your own pizza. Then you really make the best pizza. It tastes better and bakes better. In this text I will take you through everything you need to make your fresh pizza dough for the pizza parlor.
What are the required pitches to watch, how to make the best pizza dough? You do that with our recipe!
Method of making your own dough for the pizza oven
We give you the best method for making dough for your pizza crust. There are plenty of recipes out there on how to make the best dough for pizza bases, but using the pizza terette works a little differently.
For this recipe, by the way, you can use the food processor just fine for some tasks.
Step 1: Start with flour
Dough for your pizza? Then start with flour. Take as many grams of flour as apply to the number of people coming.
Strain this and provide a clean work surface to salt this. Mix the yeast in a jug, also add sugar, oil and 650 milliliters of lukewarm water. Leave these ingredients like this for a few minutes and then pour these into the flour.
Step 2: Mixing
Use a fork to gradually bring in the flour from the sides and then stir through the liquid. You should keep mixing and then draw in large amounts of flour.
When everything comes together try to work the rest of the flour through with clean hands. Continue to knead until there is a resilient dough.
Step 3: Covering the dough
Place the dough ball in a large bowl dusted with flour, then dust the top of this again. Then cover the bowl with a damp cloth.
This should be left in a warm room for at least an hour until the dough has roughly doubled in size.
Step 4: Continue kneading the dough
Then remove the dough with a surface dusted with flour and knead it to push out the air, so to speak, with your hands.
Step 5: Divide
When you are going to use the dough for your own pizza right away you just divide it into a number of small balls. Just as many as you want.
Step 6: Roll small pizzas
Roll out your pizzas about 15 to 20 minutes before you start working with the pizza parlor. Don’t let them hang out for hours! If you make dough far in advance, it’s better to keep them in the refrigerator.
Step 7: Stacking
You can roll them out just before dinner or earlier so guests don’t have to. Roll out the dough into small rough circles around half an inch thick.
You can then stack the pizzas on top of each other and, depending on how long it will be before you get to the table, store them in the refrigerator.
Is this pizza dough large pizza to use?
We get that you’re asking this question. Because now should you want to bake bigger pizzas yourself without a pizza parlor, can you use this pizza dough recipe? Yes you can with this recipe. Keep in mind that the method for larger pizzas is slightly different in terms of dividing the dough.
Toppings inspiration
Making your first pizza is heart-pounding fun, and after that you just keep at it. If you’re curious about the tastiest pizza for the pizzarette, here are some bonus tips on toppings that go great on pizzas.
For example, there are a lot of vegetables and other toppings that are delicious to eat on a pizza when they come off the griddle:
- Mushrooms (chestnut mushrooms are great on a pizza!)
- Meat like salami or chicken
- Zucchini
- Eggplant
- Tomato (also delicious on top of tomato sauce)
- Mozzarella
- Capers
- Blue cheese
- Special sauce for the pizza
- Fresh basil
- Creme fraiche
- Italian herbs
- Sweet potato
- Olives (black olives always do very well on mini pizzas)
- Peppers (both red, yellow and green peppers are very tasty on a pizza)
The ultimate pizza parlor table
The pizza parlor is used a lot especially around the holidays and has everything you need for a happy New Year, for example. There is are many recipes and possibilities regarding what you can put on the table. Of course, the dough is just the beginning. There is much more for a fun pizza parlor night. We give you some additional tips for what you can put on the table for a pizza from the mini oven.
Tasty meat
Do you like to make a mini pizza with meat? You can’t go on the Internet for some inspiration or you will already find a recipe for a pizza with meat. It is a type of topping that is really used a lot for pizza.
- Salami and pepperoni are the perfect example of a tasty meat topping for your pizza recipe. There are many types of salami and pepperoni available. Just keep in mind that thick slices of these toppings can lead to puddles of grease on your pizza. Are you baking a pizza with meat? Be careful not to cut the toppings too thick if you don’t like puddles of fat on your pizza.
- Parma Ham, mortadella, bresaola or prosciutto are delicate slices of meat and true examples of Italian ingredients for your pizza. You put these on the pizza only after baking. So first make a pizza the way you like it, put it in the oven and then put the sausage on top when it comes out of the oven.
- Fennel sausage. You have to love it, but many people like this kind of meat on pizza as well. Bit of tomato sauce, topped with some fennel sausage. Buy whole sausages and then pre-cook them for a while. This is a good idea because otherwise you will have raw sausage on the pizza. If you like this then you can do this too, but I personally find cooked sausage tastes a little better on my pizza.
Make it a theme night!
We know that pizza is an Italian dish originally, but of course there are still many possibilities. You can also make it a theme night. Besides Italian pizza, there are also American pizza, German pizza (Flammkuchen), and so on. You can also just make it a fun themed evening.
Example: American pizza night
For example, you can make Americain pizza dough with all kinds of ingredients to make American pizza such as barbecue pizza sauce, bacon, slow-cooked (tomato) sauce (that’s what American pizzas are really famous for).
Two days in a row?
Some can’t imagine it, others have little problem with it. Baking mini pizzas two days in a row. In itself, it can’t hurt once in a while; this is done more during the holidays, for example, than you might think. However, if you bake mini pizzas two days in a row, then the effect of that theme night really comes into its own. For example, you can then use different ingredients like different, toppings, pizza dough and pizza sauce.
My favorite pizza
I’ve baked quite a few pizzas with an evening pizzarette, but there’s one that really struck a chord with me. For this pizza, you top the dough with a little ricotta. Spread some truffle tapenade on top and then top it with chestnut mushrooms, these ingredients together make a truly excellent pizza!
Then the pizza comes out of the oven and then you top it with prosciutto, parmesan cheese slices and fresh arugula. This is a truly delicious pizza. The secret to this pizza is that the ingredients are a perfect combination of hot and cold. You combine creamy flavors with bitter arugula and salty meat.