Mini Pizzas - Apron & Whisk

In a standing mixer fixed with a paddle attachment add the flour and yeast. Mix lightly.
Divide the water in two bowls. One should contain 230ml and the other 50ml.
On medium speed start adding the 230ml of water gently to the flour mixture. Once the dough starts to take shape add the salt. Let it knead for a minute.
Finally, gently stream in the remaining 50ml of water. Once all the water is incorporated, increase the speed on your mixer to maximum. Let it knead the dough for 20 minutes on high speed.
Once done, form the dough into a ball and let it rest for an hour in a warm place.
After it doubles in size, shape the dough into 6 equal balls. Place the dough balls into containers with a layer of semolina flour, Seal the containers and let them rest for 5 hours in a cool place. Or else for 30 minutes in a warm place.

Blend together the tomato passata (or canned tomatoes), olive oil and oregano. Season with salt and pepper to taste.

Preheat the oven to 250°C or 480°F. If you have a pizza stone this is the time to put it in. I let my oven preheat for at least 30 minutes.
Open the pizza dough over a surface covered with semolina. With your hands stretch the pizza to an almost see through thickness. Place the pizza dough on the paddle or dish. Spread some tomato sauce on top, add the cheese (and/or cherry tomatoes or any other topping of your liking), sprinkle everything with some oregano and a light drizzle of olive oil.
Place the pizzas in the oven and bake until the crust puffs up and start browning and have light burnt marks and the cheese is all nice and bubbly. The cooking time will vary depending on your oven. So keep a close eye while making these pizzas as it might take less than you think.