Mini Pizzas

Mini Pizzas
Mini Pizzas Header

Wanna make some homemade Mini Pizzas just like the Frozen Mini Pizzas you buy at the store? With this Mini Pizza Dough rolled through a Pasta Roller, it’s super easy to make Mini Pizzas that can be frozen and taken out on-demand to be assembled and cooked or already assembled and oven ready.

This is my attempt at recreating the store-bought versions.

Pizza Dough

The Pizza dough used for Mini Pizzas is a cross between the Thick Crust Pizza & Thin Crust Pizza.

The Thick Crust or Deep Dish Pizza Dough gives us that soft & tender dough and uses less yeast. The same as the thin crust, which results in a dough that is much like the grocery stores. Which aren’t really leavened that much. There is a chewiness to them which comes from some yeast being added, but it’s in very small amounts.

We do the same thing at home. Only 1/8 tsp of yeast is added. However, we do give it time to develop within the slurry. This saturates the Flour and assists in creating the gluten bonds which we do want for some chewiness to the dough. We don’t however want any air bubbles or really all that much lift in the dough.

To further assist in keeping the air bubbles to a minimum, JAH Poly Flour is added. This Flour blend has Salt, Sugar, and Fat as well, but it also contains baking powder, which has an effect on keeping the air bubbles small.

The Dough takes a total of 2 hours of proofing. 1 hour for the slurry and another hour for the last proofing.

Dough Slurry

Add warm water to a bowl with the Sugar, Oil & Yeast along with 2 cups of the flour and mix well. Pop this into the oven uncovered for 1 hour. During this time the yeast will develop and create some chewiness in the final dough.

Final Proofing

To the Slurry, add the remaining Flour, JAH Poly Flour, and Sea Salt. Mix this well and knead for about 5 minutes. You want just a slightly tacky dough, add more flour if needed. If it’s a wet dough or sticky dough you are going to run into issues when trying to pass it through the Pasta Roller.

Place it back into the bowl and cover. Turn the oven, any temp doesn’t matter, we are just trying to warm the oven up. Turn it off after about 10 seconds and place the covered dough in the oven to proof for another hour.

Mini Pizzas with a Pasta Roller

We’re going to use a Pasta Roller to roll the dough out. Split the dough into 4 equal sections or otherwise manageable pieces and run the dough through a pasta machine. This is just about wide enough for the pizzas. Set it at the desired thickness and roll the dough out. I prefer the first setting. For a thinner setting, you will have to adjust your cook times.

You will have to dust the dough with more flour and run it through a few times so that you get a uniform width all the way through. Once the pizza dough is rolled out nicely, you now have to choose what kind of Mini Pizzas you want.

Circular Mini Pizzas

Use a circular lid the same width as the Pasta Machine to stamp out the dough and place them on a baking sheet.

Recycle the leftover dough to run through the pasta roller again. Easy and how cool is that!

Mini Pizzas
Mini Pizzas

Squared Mini Pizzas

This way is by far the simplest with no waste. It doesn’t require you to stamp out circles and recycle the dough. Simply pass the Pizza Dough through the Pasta roller and slice the same length as the dough is wide.

Squared Mini Pizzas
Squared Mini Pizzas

Rectangular Mini Pizzas

This is the same as the above except we slice 6 inches or longer. This is great for people who love to fold their pizzas. This can also be sliced into Strips, Fingers, or Wedges.

Rectangular Mini Pizzas
Rectangular Mini Pizzas

Par baked Mini Pizzas

The Dough is par-baked first before being sauced and topped off. Just like the manufacturers that make the mini pizzas.

First, the Dough needs to be perforated to avoid any unwanted large air bubbles. Use a fork to pierce the dough a bunch of times while they are on the baking sheet. Place the Baking sheet in the middle rack position of a preheated oven at 425 F for 2 – 3 minutes. Remove them and flip them over to let cool.

After they are parbaked, you are left with 2 options.

Build and Bake

After cooled down, stack them up in a freezer bag and freeze. When you are ready to make some pizzas, take however many you want, Build & Bake.

Baked Rectangular and Squared Mini Pizzas
Baked Rectangular and Squared Mini Pizzas

Oven Ready

After cooled down, Sauce and top them how you want. Press down gently on the top so all the toppings can stick better to the pizzas and freeze these laid out on a baking sheet. Once frozen you can gently stack them on top of each other and these are now Oven Ready on demand.

Rectangle & Square Mini Pizzas
Rectangle & Square Mini Pizzas

How to Cook Mini Pizzas

These cook up just like the grocery store mini pizzas too. Place the pizzas on a baking sheet and into a preheated oven at 425 F for 8 minutes on the middle rack. Take them out and give them a few minutes to cool.

Baked Mini Pizzas
Baked Mini Pizzas

Pizza Ideas

For Ideas on different Sauces & Toppings check out my Pies Pizza Category

Pies Pizza Logo
Mini Pizzas Pin

Mini Pizzas

These homemade Mini Pizzas are just like Grocery Store Mini Pizzas.
Makes about 12 Mini Pizzas or a bit more for you to sauce and top however you like.
Prep Time30 mins
Cook Time10 mins
Proof Time2 hrs
Course: Lunch, Snack
Cuisine: Canadian
Keyword: Circular Mini Pizzas, Frozen Pizza, Mini Pizzas, Personal Pizza, Rectangular Mini Pizzas, Squared Mini Pizzas
Servings: 12 Mini Pizzas
Author: JAH


  • Pasta Roller
  • Baking Sheet


  • 1 C Pizza Sauce
  • As Desired Mozzarella & Provolone Cheese Blend - 3:1 ratio, can add a bit of Shredded Cheddar Cheese
  • Your Choice of Toppings

Mini Pizza Dough

  • 4 C Flour - more as needed
  • 2 C Warm Water
  • 1/2 C JAH Poly Flour
  • 3 Tbl Sugar
  • 1 Tbl Sea Salt
  • 1 Tbl Oil
  • 1/8 tsp Yeast



  • In a Bowl Combine Warm Water, Sugar, Oil, Yeast with 2 cups of Flour. mix well and place into the oven to proof for 1 hour.
  • Add JAH Poly Flour, Sea Salt, and 2 cups of Flour.
    Knead for 5 minutes. Add more flour if needed. You are looking for a barely tacky dough. If the dough is too tacky you will run into issues at the Pasta Roller. Ensure that you add enough flour so that the dough doesn't really stick to your hands.
    Place the dough back into the bowl and cover. Turn the Stove on for about 10 seconds then shut the heat off. Place the dough in the oven to proof for another hour.
  • Split the dough into 4 sections, flatten the dough out on a well floured surface and run through the pasta roller. You may have to do this a few times to ensure that you get a uniform thickness and width.
    Once achieved then either stamp out the Circles, or slice into Squares or rectangles and lay them on a baking sheet. Repeat for the remaining dough.
  • Perforate the dough a bunch of times with a fork and place the baking sheet into a preheated oven at 425 F, middle rack position for 2-3 minutes. Remove and flip them over to allow them to cool.

Build & Bake

  • Top off your Mini Pizzas with Sauce all the way out to the edge and over, Cheese, and Toppings of your choice.
  • Place into a preheated oven at 425 F in the middle rack position and bake for 8 minutes.


The Dough should be barely tacky, add more flour if needed. Additional flour will be used to coat the dough before running through the pasta roller.
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