Make the dough. In a large bowl, whisk together flour, yeast, and sugar. Add olive oil and warm milk, stirring to incorporate. Gradually add enough warm water just until dough forms but isn't wet or sticky. Mix in salt and form into a ball.

Knead the dough and let it rise. Knead dough on a work surface for 10-12 minutes until soft, smooth, and pliable. Add minimal flour if needed to prevent sticking. Place in a lightly oiled bowl, cover, and let rise in oven with light on for 2 hours, until doubled in size.

Portion the dough and let it rest. Deflate dough, divide into 6 equal balls, cover with inverted bowl, and rest for 10 minutes.

Shape the dough & let them rise. Press each dough ball into a 5-inch (13cm) circle using fingertips. Place on lightly floured sheet pan, cover loosely with cling film. Let rise in oven with light on for 30 minutes until slightly puffy.

Fry the pizze fritte. Fry 1-2 dough rounds in 1-2 inches of oil at 350°F/176°C. Cook first side for 2 minutes, making a slight indentation in the center using a spoon. Flip and fry 1-2 minutes more until golden and puffy. Drain on paper towels and sprinkle immediately with Maldon sea salt. Serve hot as mini pizzas or top with prosciutto, grilled vegetables, and cheese for antipasti. Enjoy!