Pizzette (mini pizzas)

Place the yeast and sugar in a bowl. Pour in the water and stir to combine. Allow to rest for about 10 minutes until foamy.

Combine the two types of flour and salt in a bowl. Make a well and add the yeast mixture, olive oil and milk. Use a fork to gradually mix flour into the liquid mixture and just combine. Use your hands to bring the dough together, then turn onto a lightly floured work surface. Knead for 10 minutes or until smooth and elastic.

Lightly dust the inside of a large, clean bowl with flour (large enough to hold dough that is double in size). Place the dough inside the bowl and rub extra virgin olive oil on top. Cover with a tea towel and leave to rest in a warm place for 4 hours.

Preheat the oven to 230°C conventional oven/ 210°C fan-forced (450° Fahrenheit/Gas 8). Adjust metal racks to the lowest groove of the oven. Line 2 large shallow baking trays with non-stick baking paper.

Divide the dough into 4, leaving 3 portions covered by the damp tea towel. Divide 1 portion of the dough into 80-100g pieces. Lightly dust the work surface with flour. Use a rolling pin to roll each piece of dough to form a round pizzetta (mini pizza) shape and transfer to the baking tray. Repeat with the remaining 3 portions of dough. Allow to rest on the 2 baking trays for 10 minutes.

Reduce the heat to 200°C conventional oven/ 180°C fan-forced (400° Fahrenheit/Gas 6). Lightly press each round pizzetta in the centre, leaving a 1 cm border around the edges. Add a tablespoon of Italian passata to the centre and bake 1 tray on the bottom groove of the oven for 7 minutes. Remove pizzette from the oven. Add the diced mozzarella and sprinkle with oregano. Cook for a further 4 minutes.

Serve immediately or prepare earlier and reheat – buon appetito.