Crispy Roman-Style Mini Pizzas

Name: Crispy Roman-Style Mini Pizzas
Total time: 14400 s
Yield: 6 strips
Ingredients: 1 3/4 cups bread flour (about 220 grams); 3/4 cup white whole wheat flour (about 100 grams); 1 cup water (245 grams); 1 teaspoon dry yeast (about 3 grams); 1 tablespoon extra virgin olive oil (15 grams); 1 1/2 teaspoons salt (8 grams); 2 cups tomato puree or finely chopped tomatoes (about 500 grams); 1 1/2 tablespoons extra virgin olive oil (20 grams); 2 pinches salt; Oregano

BatDan @BerserkChef

Roma, Lazio, Italia

Do you know those mini pizzas from Roman or Lazio bakeries? Thin, crispy, loaded with tomato sauce, fragrant and irresistible. Perfect for a snack or a picnic... Make a double batch or you might not get to eat any yourself!

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Ingredients

4 hours

6 strips

1 3/4 cupsbread flour (about 220 grams)
3/4 cupwhite whole wheat flour (about 100 grams)
1 cupwater (245 grams)
1 teaspoondry yeast (about 3 grams)
1 tablespoonextra virgin olive oil (15 grams)
1 1/2 teaspoonssalt (8 grams)
Tomato Sauce
2 cupstomato puree or finely chopped tomatoes (about 500 grams)
1 1/2 tablespoonsextra virgin olive oil (20 grams)
2 pinchessalt
Oregano

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Steps

4 hours

1

Combine all the dough ingredients in a stand mixer with the paddle attachment. Mix on low, then medium speed for 10 minutes. The dough will be soft and creamy, not fully elastic. Let it rest for 10 minutes, then mix on high speed for 2 more minutes.
2

Cover and let the dough rise until doubled in size.
3

Generously flour your work surface. Turn out the dough and, using flour to help, shape it into a regular form. Cut into 6 equal pieces. Using more flour, stretch each piece into a long, thin shape, about the length of your baking sheet. Place them on oiled dark baking sheets.
4

Mix together the tomato sauce ingredients. Spoon about 2 tablespoons of sauce onto each pizza strip, spreading it out evenly. Reserve 5-6 tablespoons of sauce for later.
5

Bake in a conventional oven at 430°F (220°C). Place the first baking sheet directly on the oven floor and bake for 10 minutes. Check that the bottom is cooked, then move to the center rack and bake for another 5 minutes. Repeat with the second baking sheet.
6

As soon as they come out of the oven, brush each pizza strip with a tablespoon of the reserved tomato sauce to make them extra juicy. Add a pinch of oregano to taste and serve.