1. In the bowl of stand mixer combine flour and yeast and mix.

2. Add water, then knead with the hook at medium speed until the flour has absorbed the liquid (about 3 minutes).
3. Add the table salt and knead again for a couple of minutes.
4. Pour Vignoli Coratina Monocultivar Extra Virgin Olive Oil and continue to knead for 5 minutes or until it will be perfectly incorporated. The dough must be soft and sticky. If necessary, add a little of water and briefly knead again.
5. Transfer the dough on a floured surface and quickly knead by hand. Form a ball and place in the floured bowl of the stand mixer. Cover and let rise in a warm place until doubled in size (about 1 hour).
6. Divide the dough into 16 pieces, form small balls, and place them on an oven tray lightly floured. Sprinkle the balls with flour, then cover with an unstretched plastic wrap. Let rise until doubled in size again.
7. Heat the oven at 482°F (250°C), fan off and place the rack in the middle.
8. On an oven tray lined with parchment paper, flat the dough balls to form rounds, leaving the edges thicker than the center.
9. Top the small pizzas with tomato sauce and sliced zucchini and season with salt. Drizzle with a little of Vignoli Coratina Monocultivar Extra Virgin Olive Oil.
10. Bake for about 15 minutes or until dough will golden brown and zucchini will soft.
11. Finish with crumbled tofu, black pepper, basil leaves, and a little of Vignoli Coratina Monocultivar Extra Virgin Olive Oil.
12. Serve immediately.

Important notes:

1. Depending on the used flour, the quantity of water may change.

2. It’s very important to verify the proportion between your active dry yeast and the recommended flour quantity and make the proportion. You can find this information on the package.

1. In the bowl of stand mixer combine flour and yeast and mix.
2. Add water, then knead with the hook at medium speed until the flour has absorbed the liquid (about 3 minutes).
3. Add the table salt and knead again for a couple of minutes.
4. Pour Vignoli Coratina Monocultivar Extra Virgin Olive Oil and continue to knead for 5 minutes or until it will be perfectly incorporated. The dough must be soft and sticky. If necessary, add a little of water and briefly knead again.
5. Transfer the dough on a floured surface and quickly knead by hand. Form a ball and place in the floured bowl of the stand mixer. Cover and let rise in a warm place until doubled in size (about 1 hour).
6. Divide the dough into 16 pieces, form small balls, and place them on an oven tray lightly floured. Sprinkle the balls with flour, then cover with an unstretched plastic wrap. Let rise until doubled in size again.
7. Heat the oven at 482°F (250°C), fan off and place the rack in the middle.
8. On an oven tray lined with parchment paper, flat the dough balls to form rounds, leaving the edges thicker than the center.
9. Top the small pizzas with tomato sauce and sliced zucchini and season with salt. Drizzle with a little of Vignoli Coratina Monocultivar Extra Virgin Olive Oil.
10. Bake for about 15 minutes or until dough will golden brown and zucchini will soft.
11. Finish with crumbled tofu, black pepper, basil leaves, and a little of Vignoli Coratina Monocultivar Extra Virgin Olive Oil.
12. Serve immediately.