Small, Big, Giant Rainbow Pizza!? 🤤

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

1. 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

2. Mix Dry Ingredients

   In a large mixing bowl, whisk together bread flour and salt.

   Time: PT2M

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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