MINI PIZZAS (14, 6 inch pizzas)
5 1/2 cups all-purpose flour
4 tbsp dry milk
4 tbsp olive oil
1 tbsp salt
2 cups warm water
Yeast slurry ingredients:
2 tsp dry yeast
2 tsp granulated sugar
1/2 cup warm water
First, combine all the ingredients for yeast slurry in a cup and let the slurry rest covered with plastic warp for 5 minutes, so that yeast starts reacting.
Put all dry ingredients for the dough in a large bowl. Stir with a wooden spoon to combine. Add water, oil, and yeast slurry. Mix with wooden spoon until the ingredients come together and then continue working the dough by hand for at least 10 minutes to develop the gluten. The dough has to be smooth and elastic. If the dough is too wet and it still sticks to the sides of the bowl, sprinkle in some more flour just until it clears the sides.
Divide the dough into 14 equally large dough balls and let them rise covered until double size or at least for one hour.
Preheat oven to 500*F.
With a rolling pin roll the dough balls to 6 inch size circles and top with your favorite toppings: pizza sauce or maybe pesto, pepperoni, cheese, olives, mushrooms, green peppers, onions, spinach, broccoli, the possibilities are endless!
Bake in preheated oven for 8 minutes.
Tips: If you need your pizzas to be bigger or maybe smaller just increase or decrease the size of the dough ball. Cut ingredients in half to make just 7, 6 inch pizzas.