Easy overnight sourdough pizzette

This recipe is an old favourite. Prepare the pizzette (small pizzas) with your sourdough starter leftovers, no need to refresh or plan ahead, and have them ready for the oven in the morning.

Excellent for packed lunches (whenever we will have to prepare them again!)

Ingredients:
250g strong white bread flour
250g plain white flour 250g water 100g milk of choice 120g sourdough starter (no need to refresh) 1/2 tsp salt
Toppings:
Olive oil, passata, etc At night (e.g. 8 pm), mix all the ingredients until you have a smooth and elastic dough. Grease an oven tray with a little olive oil, then sprinkle it with semolina flour. Make about 6 to 8 small dough balls and put them on the tray. Put the tray in a food grade plastic bag and leave the dough to rest for about an hour. An jour later (e.g. 9 pm) flatten each dough ball (as per the video) Reinsert the tray in the food grade plastic bag and leave it to proof overnight In the morning heat up your oven at 250 C. Then check your pizzette, they will have risen during the night and be ready to be seasoned.
I like to season the pizzetta base with some good quality passata (we love Mutti), a sprinkle of salt, a dollop of olive oil, some oregano and very importantly a splash water.
Bake in a preheated oven at 250C for about 15 to 20 minutes.