The Ultimate Fluffy Mini Pizzas (Large Batch)

There is nothing quite like the smell of homemade pizza dough wafting through the kitchen. These mini pizzas are the perfect party snack, school lunch, or "emergency" freezer meal. By doubling the standard recipe , we’ve created a batch that is flavorful, soft, and enough to feed a crowd!

​🍅 The Signature Pizza Sauce

Onions: 2 small (or 1 large), finely diced

​Garlic: 4 cloves, minced

​Tomatoes: 8 medium (approx. 800g-1kg), diced

​Tomato Paste: 2 tbsp (30g)

​Olive Oil: 2 tbsp

Sauté: Heat olive oil in a pan over medium heat. Sauté the onions and garlic until translucent and fragrant.

​Combine: Stir in the diced tomatoes, tomato paste, and all the spices.

​Simmer: Lower the heat and let it simmer for 15–20 minutes. You want the water from the tomatoes to evaporate until you have a thick, spreadable consistency. Set aside to cool.

​🥖 The "Double Batch" Dough

​This recipe uses 1kg of flour to yield a huge tray of soft, pillowy crusts.

​Ingredients:

​All-Purpose Flour: 1000g (1 kg)

​Instant Yeast: 1 ½ tbsp (approx. 14g)

​Sugar: 2 tbsp (approx. 25g)

​Warm Milk: 480ml - 500ml (Add gradually)

​Olive Oil: 110g (½ cup)

​Salt: 2 tsp (approx. 12g)

Instructions:

​Dry Mix: In a large bowl, whisk together the flour, yeast, and the rest of the ingredients but the milk.

​Slowly pour in the warm milk while mixing by hand or with a dough hook.

​The Rise: Cover with a damp cloth and leave in a warm spot for 40 minutes or until doubled in size.

​Shape: Punch down the dough, roll it out to about ½ cm thickness, and cut into small circles using a glass or a round cutter.

​🍕 Assembly & Baking

​Preheat: Set your oven to 200°C (400°F).

​Top: Spread a generous spoonful of sauce on each circle. Add a pinch of shredded mozzarella and your favorite toppings (sliced sausage or hot dogs work great!).

​Bake: Place on a lined baking sheet and bake for 12–15 minutes until the edges are golden and the cheese is bubbly.