Rustic Mini Pizzas with Activated Charcoal

Name: Rustic Mini Pizzas with Activated Charcoal
Total time: 14400 s
Yield: 50 mini pizzas
Ingredients: 2 1/2 cups bread flour or all-purpose flour (about 300 grams); 2/3 cup warm water (about 170 ml); 0.4 oz fresh baker's yeast (about 12 grams); 1 teaspoon activated charcoal powder (about 4 grams); 1 1/2 teaspoons salt (about 8 grams); 4 tablespoons extra virgin olive oil; 1 teaspoon honey; 2/3 cup tomato puree (about 150 grams); 1/4 shallot; 1/4 carrot; 1 garlic clove; Dried herbs (thyme, rosemary, bay leaf, oregano, basil); Salt and pepper, to taste; 1 teaspoon olive oil; 3 1/2 oz pizza mozzarella (about 100 grams); 5 anchovies; 20 capers; 1/4 onion

𝕌𝕟 𝕘𝕣𝕒𝕟𝕔𝕙𝕚𝕖𝕥𝕥𝕠 𝕚𝕟 𝕔𝕦𝕔𝕚𝕟𝕒🦀👨🏻‍🍳 @piero_balloi

Torino

A platter of mini pizzas in 5 flavors, made with activated charcoal—perfect for appetizers or a buffet. Get creative with your toppings! If you don't have activated charcoal, you can leave it out and just reduce the water by 1 teaspoon (5 ml).

𝕌𝕟 𝕘𝕣𝕒𝕟𝕔𝕙𝕚𝕖𝕥𝕥𝕠 𝕚𝕟 𝕔𝕦𝕔𝕚𝕟𝕒🦀👨🏻‍🍳 @piero_balloi

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Ingredients

4 hours

50 mini pizzas

For the dough
2 1/2 cupsbread flour or all-purpose flour (about 300 grams)
2/3 cupwarm water (about 170 ml)
0.4 ozfresh baker's yeast (about 12 grams)
1 teaspoonactivated charcoal powder (about 4 grams)
1 1/2 teaspoonssalt (about 8 grams)
4 tablespoonsextra virgin olive oil
1 teaspoonhoney
For the sauce
2/3 cuptomato puree (about 150 grams)
1/4shallot
1/4carrot
1garlic clove
Dried herbs (thyme, rosemary, bay leaf, oregano, basil)
Salt and pepper, to taste
1 teaspoonolive oil
For the toppings
3 1/2 ozpizza mozzarella (about 100 grams)
5anchovies
20capers
1/4onion

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Steps

4 hours

1

Pour the activated charcoal, crumbled yeast, and honey into the warm water. Stir vigorously until everything is dissolved. In a large bowl, combine the flour and salt, mix briefly, then add the liquid mixture. Stir first with a fork, then knead by hand.
2

Add the olive oil and continue kneading for 5 minutes. Cover and let rest for 10 minutes, then fold the dough. Cover with plastic wrap and let rise in the oven (turned off) for 3 hours.
3

Meanwhile, prepare the sauce: Chop the shallot, carrot, and garlic. Sauté them with olive oil and bay leaf. Add the tomato puree and dried herbs, and cook over low heat for 15 minutes. Blend the sauce with an immersion blender.
4

Once the dough has risen, roll it out with a rolling pin to about 1/6 inch thick (4 mm). Use a 2-inch (5 cm) round cutter to cut out the mini pizzas. You'll need to re-roll the dough at least twice to use it all.
5

Place the mini pizzas on a baking sheet. Press the center of each with a small shot glass to create a well for the sauce.
6

Preheat the oven to 400°F (200°C), bake the mini pizzas with sauce and toppings for 5 minutes on the lower rack, then another 5 minutes on the middle rack.