First, prepare the yeast. Mix 100 g of flour (taken whole) with yeast and 100 g of milk (always taken out whole).
Mix together, cover the bowl with plastic wrap, and let rest for at least 1 hour or until doubled in size.
Add the remaining milk, cream and flour to the Livitino and mix, then add the sugar and eggs, and finally add the butter and salt.
Work for at least 10 minutes until you get an elastic, homogeneous dough, then cover the bowl with plastic wrap and let it rest for about 2 hours or until doubled in volume.
Remove the dough, degas it with lightly floured hands, and divide into 30-35 equal pieces (about 35 g each) and roll into balls.
Flatten each ball with your hands on a baking tray lined with baking paper and season with cherry tomatoes, salt, oil, and oregano, if desired.
Leave for 1 hour and cook in a static oven preheated to 180C for 10-15 minutes or until golden brown (mine took about 12 minutes).
Brioche pizza is completed. It can be served warm, hot or cold with a little fresh basil.