Snacking pizzas
King Arthur Baking Company · 12 min video
Timestamp
Ingredients
Method
Techniques
- 210 g bread flour
Put 210 g bread flour in a bowl with a little sugar, salt and instant yeast.
Mixing the snacking pizza dough
- sugar
- salt
- instant yeast
- olive oil
- 152 g lukewarm water
Add olive oil and 152 g lukewarm water; stir with a hand or wooden spoon until homogenous, smoothing out any pockets of oil.
Give one bowl fold, working outside to middle around the bowl until the dough will not tension further and is a tight cohesive mass. Cover and rest another 30 minutes.
- flour
Flour the top of the dough and divide into four even pieces with a bench knife, weighing on a scale.
Shape each into a tight round by stretching from the outside and pressing to the middle, or by cupping and rattling it on the bench.
- cornmeal
Set the rounds on a bench covered generously with cornmeal, flour the tops, cover, and let rise until puffy, 60 to 90 minutes. Heat the oven and gather toppings meanwhile.
On a lightly floured surface, cornmeal side down, press from the center out leaving about a quarter-inch border, to about five inches across. If it resists, rest covered 5 to 10 minutes, or tug gently.
- sliced mozzarella
- 1 tbsp sauce
- 2 pieces pepperoni
Set the rounds offset on the tray. Lay sliced mozzarella on first, overlapping the edge, then about a tablespoon of sauce each, a couple of pepperoni if wanted, and grated parm.
- parm
Bake at 500F in the lower third for 8 to 10 minutes, until browned in spots with bubbling cheese and cupping pepperoni; do not stop while still blonde.
If the top lacks colour, broil briefly without leaving the oven. Finish with a little more parm and cool briefly.