These adorable mini pizzas make a very generous and very delicious snack for after-school homework sessions, slumber parties, or weekend hangs. The four individual rounds provide ample opportunity for everyone to choose their own toppings and, if this is a concern for you or the children in your life, the pepperoni and the plain cheese never have to touch. A sheet tray makes the baking process hassle-free, with no stone or steel to manage. And sure, if you serve them with a big enough salad, they just might pass for dinner after all.
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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 of the bowl. 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 60 to 90 minutes, until puffy and relaxed enough to stretch and shape.
Towards 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, then wipe with a paper towel to remove any excess.
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 of dough, 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; do not 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 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.
Tips from our Bakers
We prefer sliced, rather than shredded, mozzarella because it forms a barrier that keeps the crust from getting soggy with sauce. If using shredded cheese, top each round with about 3 tablespoons (22g) cheese.
To make-ahead: After the dough is separated into 4 pieces and formed into balls (step 5), place in individual oiled containers (like yogurt containers or small Tupperwares), cover, and refrigerate for 4 to 6 hours, until doubled in size; the dough should spring back slowly when pressed with a finger. When ready to bake, invert the dough directly onto a cornmeal-dusted work surface and proceed to step 6, letting the dough rest, covered, at room temperature while the oven preheats, about 20 minutes.
This recipe doubles easily to serve a bigger crowd. Shape and top all the pizzas, then divide between 2 baking sheets. Leave the second baking sheet at room temperature while the first bakes.
