Tiny pizza

Put 500 grams of bread flour and eight grams of kosher salt in the bowl of a stand mixer. Whisk 350 grams of tepid water with two grams of yeast in a measuring cup.

Let the yeast bloom about 10 minutes at room temperature, then add it to the flour and salt.

Mix with the dough hooks about two minutes, then knead on medium speed six to eight minutes until the dough is smooth, supple and elastic.

Give it a few cursory kneads on an unfloured surface, roll into a smooth taut ball and rise in a covered oiled bowl for 18 hours, then overnight in the fridge - cold fermenting.

Divide the dough in half and stretch each into a taut ball; for miniatures divide into smaller and smaller pieces, pressing up through the fingers into balls with a smooth evenly stretched surface.

Cover and proof at room temperature about an hour, because they are so small - looking for them to puff up but not necessarily double.

Bathe a proofed ball in all-purpose flour and press and stretch it out to a round about three inches wide, keeping the rest covered so they do not dry out.

Dock it repeatedly with a very sharp knife, because cold fermented dough is notoriously bubbly and one errant bubble turns it into a pizza puff.

Top with a spoonful of sauce, tiny torn morsels of buffalo mozzarella and tiny pepperoni.

Launch off a peel into a preheated 900F pizza oven, rotate after about 30 seconds and cook about 60 seconds in total, until puffed, the cheese melted and the crust charred in little dots.