Angel Pizza Recipe

Activate yeast & mix dough

In a medium bowl combine warm water (3 tbsp) and sugar (1 tsp). Sprinkle the instant yeast (1 tsp) over the water and let sit 3–5 minutes until foamy. In a separate bowl whisk together flour (2 cups) and salt (1 tsp). Add the foamy yeast mixture, extra warm water (2 tbsp) and olive oil (1 tbsp) to the flour. Stir with a wooden spoon until a shaggy dough forms.

Knead & rest

Turn dough onto a lightly floured surface and knead 4–6 minutes until smooth and slightly springy. Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rest 20–30 minutes at warm room temperature until slightly puffy (mini pizzas do not require a long rise).

Portion & shape

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat. Divide the dough into 6 equal pieces for mini pizzas (each about 2–2.5 ounces). On a lightly floured surface or dusted with cornmeal (1 tbsp), gently press and stretch each piece into a 4–5 inch round about 1/8"–1/4" thick. Place shaped rounds on a parchment-lined baking sheet or transfer to a preheated pizza stone using a peel.

In a small bowl combine tomato sauce (3 tbsp) with dried oregano (1 tsp), garlic powder (1 tsp) and salt (1 tsp). Stir until well blended. Taste and adjust seasoning if needed. Spread about 1/2 tablespoon to 1 tablespoon of the sauce evenly over each mini dough round, leaving a 1/4-inch border for the crust.

Divide the shredded mozzarella (1.5 cups) evenly among the 6 minis, sprinkling about 2–3 tablespoons per pizza. Sprinkle the grated parmesan (2 tbsp) over the top. If you like, add a pinch (about 1/8 tsp) of crushed red pepper to each for a touch of heat and tear basil leaves and place 1–2 leaves on each pizza for freshness.

Brush the exposed crust edges lightly with melted butter (1 tbsp) and drizzle a few drops of olive oil (1 tsp total) over the cheese for shine and flavor.

Bake the mini pizzas on the preheated stone or baking sheet in the 475°F (245°C) oven for 7–9 minutes, rotating halfway through, until the crust is golden and cheese is bubbling and slightly browned in spots. If using a convection oven, check at 6 minutes.

Remove from oven and let rest 2 minutes. Garnish with remaining basil leaves if desired. Slice each mini in half or serve whole.