To prepare the little red pizzas, first pour the flour in a bowl, together with the crumbled fresh brewer’s yeast.
Add the water at room temperature and mix with a wooden spoon.
Then add the sugar, salt and also pour the oil.
Stir again to incorporate the ingredients, then transfer to a work surface and knead energetically until it is smooth.
Form a sphere with the worked dough, oil a large bowl and transfer the dough, cover with cling film and let rise for about 3 hours at room temperature, away from drafts or in the oven turned off with the light on. At the end of the leavening hours, here’s how your dough will look: it will have tripled in volume.
In the meantime, take care of the seasoning of the pizzas: in a bowl pour the tomato, season with salt, oregano and oil. Mix everything with a spoon and set aside until you have to use it.
Transfer the leavened dough onto a pastry board and sprinkle with very little flour; roll out with a rolling pin until you get a rectangle of about 4 mm thick.
Carefully oil the dripping pan where you will cook the pizzas. Couple the dough with a 7.5 cm diameter pastry pan. Take the redundant dough, give it a spherical shape and let it rest covered for about 10 minutes. You can then knead the excess again and make other pizzas: you will get a total of 24 pizzas! Take them one by one with a tarot and start placing them on the oiled pan.
Once placed, form a small bowl in the center, leaving about 0.5 cm of the edge. Cut the mozzarella into cubes and season in the center with the tomato and mozzarella cubes; drizzle with some oil and a pinch of oregano to taste. Bake the pizzas in a static oven preheated to 200 °: cook the first 10 minutes positioning the pan at the base of the oven; while the remaining 5 minutes on the top shelf. Once cooked, take your red pizzas out of the oven and serve them hot!
The pizzas are good hot, so it is advisable to consume them as soon as they are ready or slightly heated. in a frost bag. Subsequently, it will be sufficient to let the portion thaw at room temperature and continue as the recipe.
If you prefer, you can also freeze the pizzas from cooked seeds: just cook halfway, let cool and finally freeze covered with aluminum foil; then just cook them, still frozen, at a slightly lower temperature than indicated in the recipe.
If you prefer, you can make your own larger pizzas: for example, with a 9 cm pastry-cutter you will get about 18 pizzas. You can add seasonings to taste.
Molino Bigolin Giovanni snc - Via Stazione, 55 - 36028 Rossano Veneto (VI) - Tel e Fax: 0424 540016 - email: email@example.com Reg. Impr. - Cod. Fisc. e Part. IVA 00107930240 - R.E.A. 117274