Milk pizzettes

Ingredients

• Manitoba (strong) flour — 500 g
• Fresh yeast — 9 g
• Water — 150 ml
• Milk — 220 ml
• Salt — 10 g
• Extra virgin olive oil — 1 tbsp
• Tomato passata
• Oregano
• Salt
• Extra virgin olive oil
• Mozzarella for pizza — 400 g
• Cooked ham — 150 g

Steps

1. Place the flour and fresh yeast in the bowl of a stand mixer and add the milk; start on low speed, pour the water in a thin stream while increasing speed and mix until the water is absorbed, then add the salt and mix until incorporated, finally add the olive oil and mix until smooth.
2. Cover the dough and let it rest in the bowl for 30 minutes.
3. Turn the dough onto a lightly oiled surface and perform three stretch-and-folds; repeat this folding cycle two more times, waiting 20 minutes between each cycle.
4. After the last fold, shape the dough into a closed mass by folding it toward you, cover with plastic wrap and let the dough bulk-rise for 3 hours.
5. After bulk rise, divide the dough into portions of about 130 g, perform one fold and round each piece, then cover and proof for 1 hour until puffy and relaxed.
6. Gently press each ball into a small disc and place on a baking sheet lined with parchment; spread tomato passata over each disc, season with a little salt and oregano and drizzle with olive oil, then top with the mozzarella and pieces of cooked ham.
7. Bake on the oven bottom rack at the oven's highest temperature for 6–7 minutes until the undersides are golden, then move the tray to the middle and finish under the grill for about 6 minutes, until the cheese is melted and the tops are browned (adjust times to your oven).
8. Remove from the oven and serve the pizzettes warm.