DoughbaseMini Pizzas
Bread flour, 72% hydration, small 5½" pizzas ready the same day.
EverydayCompare with other doughs
Pizza size
5.5"4"10"
Number of pizzas
4110
Thickness
Yeast
Shaping tip
If the dough resists stretching, let it relax 5–10 minutes and try again.
Dough ball
97
grams each
Total flour
210
grams
Total water
152
grams
Hydration
72.4
percent
Mini PizzasSame day, about 2–2½ hrs4 pizzas · 5.5" · regular
| Ingredient | Amount | Baker's % |
|---|---|---|
Bread flour King Arthur Unbleached | 210g | 100% |
Water Lukewarm, 85–95°F | 152g | 72.4% |
Yeast Instant | 3.0g | 1.4% |
Salt Table salt | 6g | 2.9% |
Sugar Granulated | 4g | 1.9% |
Olive oil Plus extra for the pan | 13g | 6.2% |
Instructions
- 01Whisk flour, yeast, sugar, and salt together
- 02Add water and olive oil, stir vigorously 1–2 min
- 03Cover and rest in a warm spot (70–75°F) for 30 min
- 04Bowl fold with a wet hand: 6–8 stretches, turning the bowl 90° each time
- 05Knead in the bowl until smooth, cover seam-side down 30 min
- 06Divide and shape tight balls on a cornmeal-dusted surface
- 07Cover and rest 1–1½ hrs, until puffy
- 08Preheat oven to 500°F and oil a baking sheet
- 09Press and stretch each ball into a round, leaving a ¼" border
- 10Top and bake on the lowest rack, 8–12 min
Recipe from King Arthur Baking.
How this was adapted
- Uses the whole batch, so balls are about 97g; King Arthur says about 95g.
See the original at King Arthur Baking.