Milk mini pizzas with cooked ham, mozzarella and oregano

Put the flour, yeast and milk in the bowl of the stand mixer and run it at low speed.

Add a very small amount of room-temperature water at a time, letting it be fully absorbed before adding more, and increase the speed.

When the dough has absorbed all the water, add the salt, let it absorb, then add the oil in several additions.

Let the dough rest for 10 minutes, then transfer it to a lightly oiled surface (oil your hands too).

Do 4-5 folds, close by bringing the dough toward you and let it rise for 3 hours, covered with plastic wrap (lightly oil the bowl before pouring in the dough).

After the rising time, divide the dough into 8 pieces, do 2 folds and shape each dough ball.

Let rise for 1 hour, well covered and spaced apart, adding a little semolina on top and on the base.

Gently roll out each dough ball by pressing lightly, then place them on a baking tray lined with parchment paper.

Scatter the seasoned tomato pulp over the whole surface and drizzle with a little oil.

Bake on the lower rack of the oven at maximum power for about 6 minutes (the bottom should be golden).

Add the ham, mozzarella and oregano and bake again in the middle of the oven with the grill on for another 6 minutes (adjust according to your oven).

Serve the mini pizzas while still hot and enjoy them.