Warning: Creating default object from empty value in /home/trklubas/domains/52times.eu/public_html/wp-content/plugins/marco-theme-options-panel/redux-framework/ReduxCore/inc/class.redux_filesystem.php on line 29
Mini pizzas – 52 Times
ENG | Change Language: LT

Mini pizzas

Mini pizzas


  • 50g supreme quality flour
  • 50ml water
  • 1g fresh yeast


  • 500g supreme quality flour
  • 335ml water
  • 8g fresh yeast
  • 10g dry barley malt extract
  • 10g fine sea salt
  • 5 ml extra virgin olive oil
  • 100g starter


  • 1 tin tinned tomatoes
  • 1 tablespoon olive oil
  • Pinch of oregano
  • Pinch of salt


  • Various cherry tomatoes
  • Prosciutto ham
  • Olive oil
  • Parmesan cheese
  • Mozzarella cheese
  • Arugula leaves


Servings: 4 big or 8 small pizzas Level: averange

1. Firstly, mix the sourdough starter. Into water add the yeast, mix well, then add the flour. Allow to leaven for 8 hours at room temperature. Preferably make the starter one night before the dinner party. Place the sourdough starter in the refrigerator in the morning until you need to use it to make the dough.

2. Make the dough the next day. In a big bowl combine the flour and the malt (if you don’t have it, use the same amount of sugar). Mix briefly to spread the malt evenly. In a separate smaller bowl add water, add the yeast and mix it either with hands or a kitchen whisk. Pour the water and yeast mixture into the flour and malt mixture, add the starter and stir until the dough thickens. Sprinkle with salt and stir until the dough becomes one smooth piece and the flour is well incorporated (if it is too hard to stir with the tablespoon, knead the dough with your hands. The dough will stick to your hands though). When the dough is smooth, pour the oil in and knead a little bit longer. Then remove the dough from the bowl and place it on the table. Knead it for around 3-4 minutes until dough becomes elastic. Return the dough to the bowl, cover with the lid or a food film and leave it in the refrigerator overnight.

3. Form the pizza dough into 50g balls. Cover them and allow to stand for 2 hours at room temperature.

4. Make the sauce. Pour the tomatoes into a sieve and leave for 10 minutes to drain. Then add the rest of the required ingredients and blend with a blender.

5. Pre-heat the oven to the maximum temperature. Roll the dough into circles, spread with sauce, cover with cheese and bake in the oven. Add the ham and tomatoes on baked pizzas. Grate some cheese on the top, sprinkle with the herbs and drizzle on some oil.


Mini pizzas