Delicious milk-based mini pizzas with tomato and mozzarella, perfect for an aperitif or a tasty snack.
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 water, 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.
Transfer the dough 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 this step 2 times with a 20-minute interval.
After the rising time, take the dough and make loaves of about 130g each.
Perform a fold and round each loaf, then let them 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, until golden underneath.
Add the mozzarella and re-bake in the middle with the grill for another 6 minutes.
Serve the mini pizzas while still hot.
Italia, Emilia Romagna
| Energy (kcal) | 229.32 |
| Carbohydrates (g) | 41.4 |
| of which Sugars (g) | 2.99 |
| Fat (g) | 4.3 |
| of which Saturates (g) | 1.61 |
| Protein (g) | 8.2 |
| Fiber (g) | 1.29 |
| Sale (g) | 0.69 |
