Pizza Muffins

Do not add the salt directly onto the yeast; sprinkle it into the flour first.

If the dough is too sticky, add flour tablespoon by tablespoon; if it is too dry, add water a little at a time.

In a turned-off oven with the light on the dough rises particularly evenly.

Drain the olives briefly before slicing so the muffins don't become too moist.

Alternatively use paper liners; then the pizza muffins are particularly easy to remove.

If the dough springs back, let it rest for 2 minutes and then continue rolling.

Briefly knead the scraps together, let them relax for 2–3 minutes, and cut out again.

Let the dough stand up slightly at the edge; this helps hold the topping better.

Don't use too much tomato, otherwise the base will become soggy.

If they brown too quickly, loosely cover the muffins with baking paper for the last few minutes.

To release them, gently run a small knife around the edge.