Place the flour, yeast, and milk into the bowl of the stand mixer and start at low speed.
Add a very small amount of room temperature water at a time, allowing it to 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 (also oil your hands).
Perform 4-5 folds, close by folding the dough towards you, and let it rise for 3 hours covered with plastic wrap (lightly oil the bowl before placing the dough inside).
After the rising time, divide the dough into 8 parts, perform 2 folds and close each ball.
Let rise for 1 hour well covered and spaced apart, adding a bit of semolina on top and on the base.
Gently press each ball to slightly stretch it, place them on a baking tray lined with parchment paper.
Spread the seasoned tomato pulp over the entire surface and drizzle with a little oil.
Bake in the lower part 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 still hot and enjoy.
Stand mixer
Plastic wrap
Parchment paper
Italia, Emilia Romagna
| Energy (kcal) | 194.86 |
| Carbohydrates (g) | 16.62 |
| of which Sugars (g) | 3.65 |
| Fat (g) | 9.13 |
| of which Saturates (g) | 3.88 |
| Protein (g) | 12.06 |
| Fiber (g) | 1.02 |
| Sale (g) | 0.48 |
