Ingredients for Mini Pizzas:
High-gluten flour 400g, Low-gluten flour 100g, Sugar 50g, Salt 8g, Corn oil or Olive oil 20g, Yeast 8g, Water 340g. Toppings: Durian, Chicken, Beef, Sausage, Diced vegetables, Diced fruits, Mozzarella cheese.
Method for Preparing Mini Pizzas:
Step 1: Combine all ingredients and knead until smooth, then let it rise until doubled in size.
Step 2: Divide into 10-11 portions, I divided into 11, and let them rest for 15 minutes after rounding.
Step 3: Press the dough flat, place in a 6-inch oil paper mold, push from the center to the edges to make it thinner in the middle and thicker on the edges, prick with a fork, and let it rest for 10-15 minutes.
Step 4: Bake at 180 degrees for 10 minutes to set the shape.
Step 5: Assembly order: spread sauce—grated cheese—topped with vegetables/meat—grated cheese.
Step 6: Bag and freeze, when ready to eat, take out directly from the freezer, bake at 210 degrees for 15 minutes, or air fry at 180 degrees for 15 minutes until the cheese melts.
Step 7: Durian Pizza
Step 8: Bacon Pizza
Step 9: Beef Pizza
Cooking Tips for Mini Pizzas:
1. For durian pizza, use salad dressing, and for meat and vegetable pizzas, use tomato pizza sauce as a base.
2. Make sure the dishes are cooked or blanched and drained of water, otherwise, the pizza base will be soggy and not tasty.
There are tricks to making delicious dishes, and each of my dishes has its own little secret. You can search for ‘Pizza’ to directly view my recipes!
