Pizza Mini Baguettes - For freezing or for now or a bit of Botha Full tutorial Video is the one before this one 💝 130ml lukewarm milk (38°C) 230ml lukewarm water (38°C) 20gsugar 7g instant yeast 500g Bread or AP flour (min 12% Protien) 8g salt Filling: Pizza sauce - I used passata mixed with tbs tomato paste, 1 garlic clove, salt and pepper Mozzarella grated 300g Garlic parsley oil for after cooking. Whisk milk, water, sugar and yeast together. Add flour and salt and mix it well till combined. Use the spatula to fold it over itself turning the bowl in between until the dough looks softer and it’s come together (10-20 times) if you have a mixer you can use it. Cover and rest 1 hour. Mix filling ingredients. With a floured had and pull away the edges. Place it on a well floured surface and cut into 12. Flip a piece over add pizza sauce and cheese only to the middle (or the edges won’t stick) pinch and squeeze it sealed shut. Repeat for all 12, flip it seam side down and gently roll the ends into a baguette shape. Add to dish lined with parchment paper (I like to spread a bit of pil on it too) press them down a bit and cover for 20 min. Preheat oven to 220C Sprinkle some flour and score diagonally downwards. For freezing bake for 3-4 min (you want to pull them out before they get golden) once cooled on a rack place the rack in the freezer for 1-2 hours till they’re hard. Wrap them up and store in the freezer for whenever you need. Bake straight from frozen at preheated 210C for 6-9 min (keep an eye on them) To eat straight away bake for 10-13 min. If you’re brushing garlic oil do as soon as they come out These have been an amazing addition to my freezer stash and something I will definitely continue to do. Hope you give them a try Enjoy D 🫶🏼 #pizza #homemadepizza #breadtok #pizzalovers #fromscratch - @mumsfoodies