Small, Big, Giant Rainbow Pizza!?
Small, Big, Giant Rainbow Pizza!? 🤤 is a medium Italian recipe that serves 4. 250 calories per serving. Recipe by LukeDidThat on YouTube.
Prep: 30 min | Cook: 12 min | Total: 57 min
Cost: $8.55 total, $2.14 per serving
Ingredients
- 500 g Bread Flour (high-protein flour for chewy crust)
- 300 ml Water (lukewarm (about 110°F) to activate yeast)
- 7 g Active Dry Yeast (1 packet)
- 30 ml Olive Oil (extra virgin, for dough richness)
- 10 g Salt (fine sea salt)
- 5 g Sugar (helps feed the yeast)
- 200 g Tomato Sauce (plain pizza sauce, seasoned)
- 200 g Mozzarella Cheese (shredded, low-moisture)
- 50 g Pepperoni Slices (optional topping)
- 5 g Fresh Basil Leaves (for garnish)
Instructions
Activate Yeast
In a small bowl, combine lukewarm water, sugar, and active dry yeast. Stir gently and let sit for 5 minutes until frothy.
Time: PT5M
Temperature: 110°F
Mix Dry Ingredients
In a large mixing bowl, whisk together bread flour and salt.
Time: PT2M
Combine and Knead Dough
Make a well in the flour mixture, pour in the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms, then knead by hand for about 8 minutes until smooth and elastic.
Time: PT10M
First Rise
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
Time: PT1H
Temperature: 75°F
Divide Dough for Different Sizes
Punch down the risen dough. Divide it into five portions: Tiny (30 g), Small (100 g), Big (250 g), Bigger (400 g), Giant (800 g). Shape each portion into a smooth ball and let rest for 10 minutes.
Time: PT12M
Preheat Oven
Place a pizza stone on the middle rack and preheat the oven to 475°F (245°C) for at least 15 minutes.
Time: PT15M
Temperature: 475°F
Shape and Top Pizzas
On a lightly floured surface, stretch each dough ball into a round of the appropriate size. Transfer to parchment paper. Spread a thin layer of tomato sauce, sprinkle mozzarella, and add optional toppings.
Time: PT10M
Bake Pizzas
Slide each pizza (on parchment) onto the preheated stone. Bake until the crust is golden and cheese is bubbling: Tiny 6‑8 min, Small 8‑10 min, Big 10‑12 min, Bigger 12‑14 min, Giant 14‑16 min. Rotate as needed for even browning.
Time: PT12M
Temperature: 475°F
Finish and Serve
Remove pizzas with a pizza peel, let rest 2 minutes, garnish with fresh basil, slice, and serve immediately.
Time: PT3M
Nutrition Facts
- Calories
- 250
- Protein
- 12 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Vegetarian (omit pepperoni), Can be made vegan with dairy‑free cheese
Allergens: Wheat, Dairy
Ingredient Substitutions
- Instead of Bread Flour: All-Purpose Flour
- Instead of Active Dry Yeast: Instant Yeast
- Instead of Olive Oil: Vegetable Oil
- Instead of Salt: Kosher Salt
- Instead of Sugar: Honey
- Instead of Tomato Sauce: Marinara Sauce
- Instead of Mozzarella Cheese: Provolone, Vegan Mozzarella
- Instead of Pepperoni Slices: Salami, Vegetarian Pepperoni
- Instead of Fresh Basil Leaves: Oregano
Equipment Needed
- Mixing Bowl
- Kitchen Scale
- Measuring Cups
- Wooden Spoon
- Dough Scraper
- Rolling Pin
- Pizza Stone or Baking Sheet
- Oven
- Pizza Cutter
- Oven Mitts
Critical Steps — Do Not Skip
- Activate yeast until frothy
- Knead dough to a smooth elastic texture
- Accurately divide dough for each size
- Preheat oven and pizza stone to 475°F
- Monitor baking time for each pizza size to avoid burning
Chef Tips from the Video
- For extra flavor, add a teaspoon of dried oregano to the dough.
- Brush the crust edges with a little olive oil before baking for a golden finish.
Troubleshooting
Dough does not rise
Ensure the water temperature is between 105‑115°F and that the yeast is fresh; add a pinch of sugar to feed the yeast.
Crust is soggy
Use a pizza stone, preheat thoroughly, and avoid overloading sauce; bake a minute longer for a drier bottom.
Pizza burns on the edges before the center is cooked
Rotate the pizza halfway through baking and lower the oven rack one level.
Storage
Refrigerator: Store leftover pizza in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months.
Room temperature: Do not leave pizza at room temperature for more than 2 hours.
Make-Ahead Tips
- The dough can be prepared the night before and refrigerated; bring to room temperature before shaping
- Pre‑bake the crusts 2‑3 minutes before adding toppings for extra crispness
Frequently Asked Questions
What is the cultural significance and history of pizza in Italian cuisine?
Pizza originated in Naples as a simple street food for the working class, featuring a thin crust topped with tomatoes, cheese, and herbs. Over time it became a national symbol of Italy and spread worldwide, evolving into countless regional styles.
What are the traditional regional variations of pizza in Italy?
In Naples, the classic Margherita uses San Marzano tomatoes and buffalo mozzarella. In Rome, pizza al taglio is sold by the slice with a thicker, airy crust. Sicily offers thick, square focaccia‑style pies topped with onions, anchovies, and herbs.
How is pizza traditionally served in Italy?
In Italy, pizza is usually served whole and eaten with a knife and fork, especially in sit‑down restaurants. In casual settings, it may be sliced and eaten by hand, often accompanied by a simple salad and a glass of wine.
On what occasions is pizza traditionally enjoyed in Italian culture?
Pizza is a staple for everyday meals, family gatherings, and casual celebrations. It is also popular during festivals and sporting events, where sharing multiple pies fosters a communal atmosphere.
How does pizza fit into the broader Italian cuisine tradition?
Pizza embodies the Italian culinary principles of simplicity, high‑quality ingredients, and balance of flavors. It complements other staples like pasta and risotto, showcasing the versatility of wheat‑based dishes in Italian meals.
What are the authentic traditional ingredients for pizza versus acceptable substitutes?
Traditional pizza uses type 00 wheat flour, San Marzano tomatoes, fresh mozzarella di bufala, extra‑virgin olive oil, and fresh basil. Acceptable substitutes include all‑purpose flour, canned crushed tomatoes, low‑moisture mozzarella, and regular olive oil.
What other Italian dishes pair well with pizza?
Classic pairings include a simple arugula salad with lemon dressing, antipasto platters of cured meats and olives, and a glass of Chianti or sparkling Prosecco to balance the richness of the cheese.
What makes this assorted size pizza recipe special in Italian cuisine?
It demonstrates the flexibility of a single dough recipe to create a range of portion sizes, from bite‑size appetizers to a giant centerpiece, highlighting pizza’s role as both a snack and a main course.
What are the most common mistakes to avoid when making assorted size pizza at home?
Common errors include under‑activating the yeast, over‑kneading the dough, using too much sauce which makes the crust soggy, and baking the tiny pizza for too long which leads to burning.
How do I know when each pizza size is done cooking?
The crust should be golden‑brown and crisp, the cheese fully melted and lightly browned, and the bottom should sound hollow when tapped. Tiny pizzas finish in 6‑8 minutes, while the giant pizza needs 14‑16 minutes.
What does the YouTube channel LukeDidThat specialize in?
The YouTube channel LukeDidThat specializes in creative, hands‑on cooking experiments and visual food challenges, often showcasing how to scale recipes or make novelty-sized dishes for entertainment and education.
How does the YouTube channel LukeDidThat's approach to Italian cooking differ from other Italian cooking channels?
LukeDidThat focuses on playful, size‑based twists and rapid visual storytelling, whereas many traditional Italian channels emphasize classic technique, heritage recipes, and detailed cultural context.
Last updated: September 3, 2026
