THE BEST MINI PIZZA I'VE EVER MADE! Quick, Easy, and Perfect for Freezing
A profitable and super economical recipe.

Ingredients for the dough:
500 milliliters of warm water
20 grams of dry yeast (two packets)
70 grams of sugar
10 grams of salt
150 milliliters of oil
1 kg of all-purpose flour

Ingredients for the filling:
500 grams of mozzarella cheese
300 grams of Calabrese sausage
1 can of cooked corn (170 grams)
300 grams of ham
300 grams of tomato sauce (or tomato paste)
Oregano to taste

Notes:

To determine the thickness of the dough, use a barbecue skewer as a reference.

You can use round cups or other 6 cm diameter utensils to cut the mini pizzas.

The dough should rest for about five minutes before being rolled out.

Frozen dough has a shelf life of 90 days.

When assembling frozen mini pizzas, it is not necessary to thaw the dough before adding the filling and baking.

Freezing:
Pre-bake the mini pizzas before freezing.

Freeze in containers or wrap in bags or plastic wrap.

Pre-baked and filled dough can be frozen for up to 90 days.