Milk pizzettes with tomato and mozzarella

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

Add the cold water in 3 batches, letting it absorb completely before adding more water, and increase the speed.

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

Let the dough rest for 30 minutes.

Transfer the dough to a lightly oiled work surface, perform 3 folds, close it by bringing the dough toward you, and let it rise for 2 and a half hours, covered with plastic wrap.

Repeat this step 2 times at 20-minute intervals.

After the rising time, take the dough back and divide it into rolls of about 130 g each.

Fold and round each roll, then let them rise for 45 minutes, well covered and spaced apart.

Lightly roll out each roll by gently pressing it down and place them on a baking tray lined with parchment paper.

Spread the tomato passata over the entire surface and bake on the bottom rack of the oven at maximum power for about 6 minutes, until the bottoms are golden.

Add the mozzarella and bake again in the middle of the oven with the grill on for another 6 minutes.

Serve the pizzettes still hot.