Milk pizzette with tomato and mozzarella

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

Add the cold water in 3 stages, allowing it to be fully absorbed before adding more water, and increase the speed.

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

Let the dough rest for 30 minutes, then transfer it to a lightly oiled surface.

Make 3 folds, close by bringing the dough toward you, and let it rise for 2 and a half hours covered with plastic wrap.

Repeat the folding step 2 more times at 20-minute intervals.

After rising, divide into small loaves of about 130 g each, make one fold, and shape into rounds.

Let the loaves rise for 45 minutes, well covered and spaced apart.

Gently flatten each loaf by pressing lightly 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.

When 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 pizzette while still hot and enjoy.