Ingredients:
- 500g '00' flour or all-purpose flour
- 325ml warm water (105°F)
- 10g sea salt
- 5g active dry yeast
- 15ml extra virgin olive oil
- 200g whole milk mozzarella, freshly grated
- 14 oz San Marzano crushed tomatoes
- 100g large deli-style pepperoni
- 1/4 cup grated Parmesan Reggiano
- 10g fresh basil leaves
Instructions:
- Bloom the yeast. Mix 5g yeast into 325ml warm water and let it sit for 5 minutes until it looks foamy and smells like bread.
- Mix the base. Combine 500g flour and 10g salt in a large bowl, then pour in the yeast mixture and 15ml olive oil. Note: Use a sturdy wooden spoon as the dough will be quite sticky at first.
- Knead the dough. Turn the dough onto a floured surface and knead for about 5 minutes until the surface is smooth and bounces back.
- First rest. Cover the dough with a damp cloth and let it rest in a warm spot for 15 minutes. This isn't a full rise, just a 'rest' to make it easy to shape.
- Cut the hearts. Divide the dough into 8 equal pieces. Roll each into a ball, then flatten into a circle. Pinch the bottom into a point and use your finger to press a notch into the top until you see a clear heart silhouette.
- Prep the pepperoni. While the dough sits, cut your 100g of pepperoni into tiny hearts using the 'fold and snip' method.
- Sauce it up. Spread a thin layer of the 14 oz crushed tomatoes onto each heart. Be careful not to over sauce or the dough will become gummy.
- Cheese and bake. Top with the 200g of grated mozzarella and your pepperoni hearts. Bake at 475°F for 10 minutes until the cheese is bubbling and the edges are golden brown.
- The final touch. Sprinkle with the 1/4 cup Parmesan and 10g fresh basil immediately after removing from the oven.
- Rest and serve. Let the mini pizzas sit for 2 minutes until the cheese sets slightly, which prevents the toppings from sliding off during the first bite.