Made with whole wheat flour, dry yeast, olive oil and kaşar, these mini pizzas are baked so they keep well in the freezer. Cutting the long rise short leaves the frozen bases brittle, so patience is essential.
Dissolve the dry yeast in warm water and knead it with the whole wheat flour, salt and olive oil into a smooth dough.
Cover the dough with plastic wrap and let it rise in a warm spot for 90 minutes, until doubled.
Divide the dough into small rounds, top with tomato sauce and kaşar, and bake in an oven preheated to 220°C for 12 minutes until the edges brown.
Wrap each cooled mini pizza individually in plastic wrap and freeze; stored this way they keep for a month.
If you cut the 90-minute rise short, the bases turn brittle once frozen and baked; don't rush this step. Allergens: contains wheat (gluten) and dairy.
Docking the bases with a fork before baking keeps the rise even, so the centre doesn't puff up while the edges cook unevenly.
Admin DadaGastro · verified in test kitchenTam buğday unu yerine yarı yarıya beyaz un kullandım, hamur daha kolay açıldı ve 90 dakikalık mayalanmada daha fazla kabardı. Dondurduktan sonra fırınladığımda kenarları yine çıtır çıktı.
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