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1. Activate the Yeast:
Start by warming the milk to a lukewarm temperature (around 37°C or 100°F).
In a small bowl, combine the sugar, a small amount of flour (about 1 tablespoon), and the dry yeast with the warm milk. Stir to dissolve.
Leave the mixture in a warm place for 5-10 minutes. The yeast should activate, and you’ll know it’s ready when the mixture becomes frothy and begins to rise. If the yeast doesn’t foam, it may be expired, and you’ll need to use a fresh batch.
2. Make the Dough:
Once the yeast is activated, add vegetable oil and salt to the yeast mixture.
Gradually incorporate the flour in parts, stirring as you go. Knead the mixture into a soft, elastic dough. Be careful not to add too much flour—add just enough so the dough is not sticky but still soft.
Round the dough into a ball and place it in a bowl. Cover with plastic wrap or a damp towel, and let it rise in a warm place for 40-60 minutes. The dough should double in size during this time.
3. Shape the Mini Pizzas:
After the dough has risen, divide it into 6 equal parts.
Roll each part into a smooth ball and cover them with plastic wrap or a towel to prevent them from drying out.
Working with the first ball you rolled, flatten it gently into a circle about 10-12 cm in diameter. This will form your pizza base.
Place the shaped dough rounds on a baking sheet lined with parchment paper. Cover with a towel and allow them to rise for another 15 minutes in a warm place.
4. Prepare the Toppings:
While the dough is rising, finely chop the onion into small cubes and slice the sausage into large cubes.
Grate the cheese and set it aside.
5. Assemble the Mini Pizzas:
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