Milk-based mini pizzas with tomato and mozzarella

Place the flour, yeast, and milk in the bowl of the stand mixer and start at low speed.

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

Once 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.

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

Repeat the folding process 2 more times with a 20-minute interval.

After rising, form loaves of about 130g each, perform a fold and shape them.

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 sheet lined with parchment paper.

Spread the tomato puree over the entire surface and bake on the bottom of the oven at maximum power for about 6 minutes.

When they are golden underneath, add the mozzarella and re-bake in the middle with the grill for another 6 minutes.

Serve the mini pizzas hot and enjoy them.