Place the flour, yeast, and milk in 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, then add the oil.
Let the dough rest for 30 minutes.
Transfer the dough to a lightly oiled surface, perform 3 folds, close by folding 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 divide it into loaves of about 130g each.
Perform a fold and shape each loaf into a ball, then let them rise for 45 minutes well covered and spaced apart.
Gently press each loaf slightly and place them on a baking tray lined with parchment paper.
Spread tomato puree over the entire surface and bake on the bottom of the oven at maximum power for about 6 minutes, until 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 mini pizzas 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 |
