Your own mini pizzas, don’t use canned pizza dough!
If you make your favourite pizza in the 6-person pizza terette, it can be tempting to try the ready-made dough from the supermarket for your pizza bases.
I can tell you, it’s not very tasty. You can just taste the ready-made flavour above it.
The tastiest pizza base with your own dough
It is much better to make your own pizza dough. Then you really will make the tastiest pizza. It tastes better and bakes better. In this text I will take you through everything you need to make your own fresh pizza dough for the pizza parlour.
What are the required fields to look at, how to make the best pizza dough? You do with our recipe!
Method to make your own dough for the pizza oven
We give you the best method to make dough for your pizza base. There are plenty of recipes out there on how to make the best dough for pizza bases, but using the pizza parlour works a little differently.
For this recipe, you can use the food processor for some tasks, by the way.
Step 1: Start with flour
Dough for your pizza? Then start with flour. Take as many grams of flour as apply to the number of people coming.
Sift this and make sure you have a clean work surface to salt it on. Mix the yeast in a jug, also add sugar, oil and 650 millilitres of lukewarm water. Leave these ingredients like this for a few minutes and then pour this in with the flour.
Step 2: Mixing
Use a fork to gradually bring in the flour from the sides and then stir through the liquid. You need to keep mixing and then draw in large amounts of flour.
When everything comes together, try to work the rest of the flour in with clean hands. Keep kneading until there is a springy dough.
Step 3: Cover the dough
Place the dough ball in a large bowl dusted with flour and then dust the top of this again. Then cover the bowl with a damp cloth.
This should be left in a warm room for at least an hour until the dough has roughly doubled in size.
Step 4: Kneading the dough further
Next, remove the dough with a surface dusted with flour and knead it to push out the air, so to speak, with your hands.
Step 5: Dividing
If you are going to use the dough for your own pizza directly then just divide it into a number of small balls. Just as many as you want.
Step 6: Roll small pizzas
Roll out your pizzas about 15 to 20 minutes before you start using the pizza parlour. Don’t leave them hanging for hours! If you make dough far in advance then it’s better to keep them in the fridge.
Step 7: Stacking
You can roll them out just before dinner or earlier so guests don’t have to. Roll out the dough into small rough circles around half a centimetre thick.
You can then stack the pizzas on top of each other and store them in the fridge depending on how long it is before you go to dinner.
Can this pizza dough be used for large pizzas?
We get that you’re asking this question. After all, should you want to bake larger pizzas yourself without a pizza parlour, can this pizza dough recipe be used? Yes you can with this recipe. Just keep in mind that the method for larger pizzas is slightly different in terms of dividing the dough.
Toppings inspiration
Making your first pizza is a lot of fun, and after that you just keep at it. If you’re curious about the tastiest pizza for the pizzarette, here are some bonus tips on toppings that can go nicely on pizzas.
For example, there are a lot of vegetables and other toppings that are delicious on a pizza when they come off the griddle:
- Mushrooms (chestnut mushrooms are delicious on a pizza there!)
- Meat such as salami or chicken
- Courgette
- Aubergine
- Tomato (also delicious on top of tomato sauce)
- Mozzarella
- Capers
- Blue cheese
- Special sauce for the pizza
- Fresh basil
- Creme fraiche
- Italian herbs
- Sweet potato
- Olives (black olives always do very well on mini pizzas)
- Pepper (both red, yellow and green peppers are very tasty on a pizza)
The ultimate pizzarette table
The pizzarette is especially widely used around the holidays and has everything you need for a happy New Year, for example. There are lots of recipes and options in terms of what you can put on the table. Of course, the dough is only the beginning. There is much more for a fun pizza parlour evening. We give you some additional tips on what you can put on the table for a pizza from the mini oven.
Tasty meat
Do you like to make a mini pizza with meat? You can’t hit the internet for some inspiration or you’ll already find a recipe for a pizza with meat. It is a type of topping that is really widely used for pizzas.
- Salami and pepperoni are the perfect examples of a tasty meat topping for your pizza recipe. There are many types of salami and pepperoni available. Just keep in mind that thick slices of these toppings can lead to puddles of grease on your pizza. Baking a pizza with meat? Be careful not to cut the toppings too thick if you don’t like puddles of fat on your pizza.
- Parma Ham, mortadella, bresaola or prosciutto are delicate slices of meat and true examples of Italian ingredients for your pizza. You only put these on the pizza after baking. So first make a pizza the way you like it, put it in the oven and then put the sausage on top when it comes out of the oven.
- Fennel sausage. You have to love it, but many people also like this kind of meat on pizza. Some tomato sauce, topped with some fennel sausage. Buy whole sausages and then pre-cook them for a while. This is a good idea because otherwise, you will have raw sausage on the pizza. If you like this then you can do this too, but I personally find cooked sausage tastes a bit better on my pizza.
Make it a theme night!
We know that pizza is an Italian dish originally, but of course, there are still many possibilities. You can also turn it into a themed evening. Besides Italian pizzas, there are also American pizzas, German pizzas (Flammkuchen) and so on. You can also just make it a fun themed evening.
Example: American pizza night
For example, you can make American pizza dough with all kinds of ingredients to make American pizza like barbecue pizza sauce, bacon, and slow-cooked (tomato) sauce (that’s what American pizzas are really famous for).
Two days in a row?
Some can’t imagine it, others have little problem with it. Baking mini pizzas two days in a row. In itself, once in a while won’t hurt, this is done more during the holidays, for instance, than you might think. However, if you bake mini pizzas two days in a row, then the effect of that theme night really comes into its own. For instance, you can then use different ingredients like different, toppings, pizza dough and pizza sauce.
My favourite pizza
I’ve baked quite a few pizzas with an evening’s pizzarette, but there’s one that really struck a chord with me. For this pizza, you top the dough with a little ricotta. On top you spread some truffle tapenade and then top this with chestnut mushrooms, these ingredients together make a really excellent pizza!
Then the pizza comes out of the oven and you top it with prosciutto, parmesan cheese slices and fresh rocket. This is a truly delicious pizza. The secret of this pizza is that the ingredients are a perfect combination of hot and cold. You combine creamy flavours with bitter arugula and salty meat.