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Mini pizza magherita




Type 00 wheat flour

200 oz

Fresh brewer's yeast

1/2 oz


6 oz

White sugar

2 and 1/2 oz


125 fl oz

Extra virgin olive oil

6 oz

Tomato sauce, without salt

2 spoons

Lactose free mozzarella

40 oz

Bakery products from Italy - Sicilia

Mini pizza magherita

Mini pizza magherita

vegetarian with gluten high in iron high in potassium high in magnesium

ready in

11 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Mini pizza magherita

Tasty pizza with soft edges, obtained with half the dough of a classic pizza. To be seasoned as you prefer.

Mini pizza magherita step 1

step 1

Dissolve the salt in the water.

Mini pizza magherita step 2

step 2

Put the yeast in the flour. Slowly add half the amount of flour to the water and start kneading from the bottom up.

Mini pizza magherita step 3

step 3

As we mix we also add the sugar and after a few more minutes the oil.

Mini pizza magherita step 4

step 4

At this point add the other half of flour and knead.

Mini pizza magherita step 5

step 5

We put the dough on a table and knead about 20 minutes.

Mini pizza magherita step 6

step 6

Let the dough rest 20 minutes.

Mini pizza magherita step 7

step 7

We round the dough and let it rise covered by a container for 6-8 hours.

Mini pizza magherita step 8

step 8

After rising, spread the pizza trying to isolate the air at the edges of the pizza.

Mini pizza magherita step 9

step 9

We season as we prefer. I opted for lactose-free tomato and mozzarella. I put the pizza with the tomato in the oven and after about 5 minutes I added the mozzarella and then cook another 4 minutes.

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