Gepetto's 'mini-pizza' Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C), instant yeast, and sugar. Stir gently and let sit for 5 minutes until foamy. If it doesn't foam, the yeast may be inactive—start over with fresh yeast.

Mix dough

In a large mixing bowl, whisk together the flour and salt. Make a well in the center and pour in the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. If using a stand mixer, knead on medium speed with the dough hook for 4–5 minutes.

First rise

Lightly oil a clean bowl, place the dough ball inside, cover tightly with plastic wrap or a damp towel, and let rise in a warm, draft-free spot until doubled, about 60–75 minutes.

Divide and rest

Punch down the risen dough and divide into 8 equal portions (each portion will make one mini-pizza about 5–6 inches). Shape each portion into a tight ball, place on a lightly floured tray, cover with a towel, and let rest 10–15 minutes before shaping.

While the dough rises, make the sauce: in a small saucepan over medium-low heat, warm 1/2 tablespoon olive oil. Add the minced garlic and cook 30 seconds until fragrant (do not brown). Add the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Stir to combine and simmer gently for 8–10 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Prepare toppings: thinly slice mushrooms and red pepper, shred the mozzarella if not pre-shredded, and grate the parmesan. Arrange mini pepperoni slices so they are ready to top each pizza.

Preheat oven and prepare baking surface: position a rack in the upper third of your oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza stone, place it in the oven before preheating. If using a baking sheet, lightly oil it and dust with cornmeal or semolina.

Shape bases: working with one dough ball at a time, on a lightly floured surface press and gently stretch each ball into a 5–6 inch round. Aim for a slightly thicker rim (crust) and a thin center. If dough resists, let it rest 3–5 minutes and continue. Dust a peel or baking sheet with 1/2 teaspoon cornmeal per pizza to prevent sticking.

Brush and sauce: brush the outer rim lightly with olive oil. Spoon 1 to 1.5 tablespoons of sauce onto each mini base and spread leaving the rim bare.

Cheese and toppings: distribute about 1/4 cup shredded mozzarella on each pizza, sprinkle about 1 teaspoon grated parmesan, then top each with 3 mini pepperoni slices, a few slices of mushroom, and a couple thin strips of red bell pepper. Sprinkle 1/8 teaspoon crushed red pepper flakes over pizzas if using.

Bake: transfer pizzas to the preheated pizza stone or baking sheet (work in batches if necessary). Bake for 6–9 minutes until crust is golden and cheese is bubbling and slightly caramelized. Rotate halfway through if oven heats unevenly.

Finish: remove pizzas from oven and immediately top each with 1–2 fresh basil leaves. Let rest 1–2 minutes before serving so cheese sets slightly.