Steps

• Pour the flours into a large bowl. In a glass or small bowl, dissolve the yeast in the cold fridge water, along with the sugar. Mix well until the yeast is completely dissolved.
  Add the liquid to the flours, mixing with a spoon or directly with your hands. Once the dough starts to come together, add the salt and finally drizzle in the oil, continuing to knead until you have a coarse but fairly homogeneous mixture.
  💡 Tip: if the dough is very sticky (which is normal!), let it rest for 10-15 minutes. Then continue to work it: you’ll see it will already be more manageable. You can also lightly oil your hands to prevent it from sticking too much.

• Form a smooth ball, place it in a lightly greased bowl, and cover with plastic wrap. Put it in the fridge in the least cold area and let it rise overnight (10-15 hours).
  If you prefer a faster rise, leave the dough at room temperature for 3 hours, covered.

• Take the dough out 1-2 hours before use. Divide it in two and roll it out on a floured surface. Ideal thickness: 0.2-0.3 inches.
  Using a 1.5-2 inch cookie cutter, cut out the mini pizzas and place them on a baking sheet greased with olive oil.

  

• Cover with a cloth and let rest for 30-40 minutes at room temperature.
  In the meantime, season the tomato sauce with oil, salt, and oregano. Chop the mozzarella for pizza.

  

• After the time has passed, use your fingers to press the center of the mini pizzas creating a well, leaving the edges. Top the mini pizzas in the center with the sauce and a few cubes of mozzarella.

  

• Bake in a preheated static oven at 392°F for 10-12 minutes, until the base is golden and the mozzarella melted.