In a mixer bowl add flour, yeast and sugar. Mix. Add water, milk and salt. Mix until crumbly dough forms. Add olive oil. Using a dough hook attachment start to knead slowly increasing the speed.Knead for about 5 minutes.You should get smooth, soft dough. It might be slightly sticky but easy to manage.
Transfer the dough in a large oiled bowl. Cover with a plastic wrap and let rise for 2-3 hours.
Past 2-3 hours the dough should double or almost double in size.Transfer it to a slightly floured work surface.Roll with a rolling pin to about 3 mm (⅙ of an inch) thick. It's best roll the dough quickly, then cover it with a plastic wrap and kitchen towel and let sit for 10 minutes. Then roll again. You'll find the dough is much easier to roll giving it a few minutes of resting time. Repeat again if needed until you reached a desired thickness.If the dough seems too thin don't worry, it will puff up during the second rise. Obviously is should not be paper thin or transparent.
Using a round cookie cutter about 3 inches (7.5cm) or a little less cut out pizzette circles.Place pizzette on a baking sheet lined with parchment paper leaving some space in between. Cover with a plastic wrap/poly bag and let rise for 30-60 minutes.
Tomato Sauce
While pizzette are rising prepare the sauce and the toppings.
In a skillet pan add a generous drizzle of extra virgin olive oil and sieved tomatoes/passata di pomodoro, let simmer on low heat until slightly reduced. The thickness of the sauce should be good enough to stay on pizzetta, not too liquid-y but also not paste-like.
Add fresh basil leaves roughly torn with your hands.Cook for another few minutes and let cool.
Cut and slice other ingredients for the topping if needed.
Assemble & Bake
Cut and prepare all other ingredients that you’ve chosen as your pizzette toppings. Feel free to mix and match and be creative!
Preheat oven to 375F / 190C
Using your point finger press around and in the center of each pizzetta to form a slight cavity to hold in the topping.
Top with assorted toppings (see ideas above).
Bake in a preheated oven for 15 minutes until cheese is well melted and pizzette have a light golden edge. Give or take 2-5 minutes of cooking time depending on your oven.
Notes
*Mozzarella cheese for pizza, grated or cut in cubes