In a large mixing bowl combine warm water (about 100–110°F / 38–43°C) with sugar and instant yeast. Stir and let sit 3–5 minutes until foamy. Add flour and salt to the bowl and mix until a shaggy dough forms. Add 1 tablespoon olive oil and continue to knead in the bowl or on a lightly floured surface for 6–8 minutes until smooth and elastic.

Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–75 minutes. For faster method, allow 30–45 minutes and proceed; for best flavor, refrigerate 8–24 hours and bring back to room temperature before shaping.

Punch down the dough and divide into 8 equal pieces (about 2 oz / 55 g each). Roll each piece into a tight ball. Let rest on a floured surface, covered, for 10 minutes to relax the gluten before shaping.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven to heat for at least 30 minutes. If using a baking sheet, lightly oil or line with parchment and place in the oven to warm 5–10 minutes before baking.

On a lightly floured surface, press each dough ball into a 4–5 inch (10–13 cm) round about 1/4 inch thick, leaving a slightly thicker edge. Brush each round lightly with the remaining 1 tablespoon olive oil.

Tomato Basil Topping

Prepare Sauce

In a small bowl combine the crushed tomatoes, minced garlic, 1 tablespoon olive oil, dried oregano, salt, black pepper and red pepper flakes (if using). Taste and adjust seasoning. Stir in the thinly sliced basil leaves, reserving a few whole leaves for garnish. The sauce should be slightly loose — if very watery, drain off a little liquid or simmer briefly to thicken before using.

Spoon about 1 to 2 tablespoons of the tomato mixture onto each shaped dough round, spreading to within 1/4 inch of the edge. Do not overload — small pizzette bake best with a thin layer of sauce.

Cheese & Baking

Top each sauced pizzette with 1 ounce (about a slice or torn pieces) of fresh mozzarella. Tear or place pieces so cheese is distributed evenly but leaves some sauce visible.

Transfer pizzette to the preheated pizza stone or hot baking sheet (use a peel or the back of a sheet pan to slide them on). Bake at 500°F (260°C) for 6–9 minutes, rotating once if necessary, until crust is golden and cheese is bubbling with light brown spots. Baking time will vary with oven and thickness of dough.

Remove pizzette from oven. Immediately sprinkle with grated Parmesan, if using, and garnish each with a fresh basil leaf. Drizzle a few drops of extra-virgin olive oil over each pizzette and finish with a light crack of black pepper or additional red pepper flakes to taste.

Let rest 2 minutes, then serve hot. Pizzette are best eaten fresh but can be reheated in a 400°F (200°C) oven for 4–6 minutes to refresh.