Milk-based mini pizzas with cooked ham, mozzarella, and oregano

Preparation

1. STEP 1 OF 12

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

2. STEP 2 OF 12

   Add a little room temperature water at a time, allowing it to be fully absorbed before adding more, and increase the speed.

3. STEP 3 OF 12

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

4. STEP 4 OF 12

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

5. STEP 5 OF 12

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

6. STEP 6 OF 12

   After the rising time, divide the dough into 8 parts, perform 2 folds, and close each loaf.

7. STEP 7 OF 12

   Let rise for 1 hour, well covered and spaced apart, adding a bit of semolina on the surface and base.

8. STEP 8 OF 12

   Gently flatten each loaf by pressing lightly, place them on a baking sheet lined with parchment paper.

9. STEP 9 OF 12

   Spread the seasoned tomato pulp over the entire surface and drizzle with a little oil.

10. STEP 10 OF 12

    Bake in the lower part of the oven at maximum power for about 6 minutes (they should be golden underneath).

11. STEP 11 OF 12

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

12. STEP 12 OF 12

    Serve the mini pizzas hot and enjoy.

Suggestions

• Stand mixer

• Plastic wrap

• Parchment paper

General Information

Analysis

Macronutrients (100 gr)