Supreme Mini Prizza
12.5 oz Water
21 oz Flour use a type with 11/12% gluten
0.88 oz Salt
1/2 tsp Rapid rise dry yeast
Combine the ingredients, knead firmly to a springy dough and set aside to rest about 2 hours (in a warm place or in the oven, switched off but with the light on).
Repeat and let to sleep overnight.
Preheat the oven a 390F, lay the dough with a rolling pin on the tray lined with baking paper and top with tomato sauce and your favorite toppings.
Here we used capers, chopped tomatoes, the onions, fresh basil and cream we made by mixing sour cream with nutritional yeast and spices.