In a medium bowl whisk together 1.5 cups flour, 0.5 tsp instant yeast and 0.5 tsp salt. Add 0.5 cup warm water and 1 tbs olive oil. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead 4–5 minutes until smooth and slightly elastic. If dough is sticky add up to 1 tbs additional flour. Form into a ball.

Place dough in a lightly oiled bowl, cover with plastic wrap or a clean towel and let rest at room temperature 20–30 minutes — enough to relax the gluten so it’s easy to shape (this is a quick, single-serving dough).

Preheat oven to 500°F (260°C). If using a pizza stone place it on the middle rack to heat. If not, use an inverted baking sheet. Dust a piece of parchment with 1 tsp cornmeal or semolina.

After resting, divide dough into two equal portions (for two 6–7 inch pizettes) or keep whole for one larger. On a lightly floured surface, press and stretch each portion into a 6–7 inch round about 1/8–1/4 inch thick, leaving a slightly thicker edge.

Tomato basil topping

Prepare tomatoes: place thin slices of tomato on a paper towel, sprinkle with 1/4 tsp salt and let sit 5 minutes to draw out excess moisture; pat dry gently with another paper towel.

In a small bowl combine 1 cup sliced tomatoes, 1 tsp minced garlic, 0.125 tsp black pepper and 1 tsp olive oil. Toss gently so slices are coated but not broken.

Scatter about 1/2 cup shredded mozzarella evenly over each stretched dough round (for two pizettes: 1/2 cup per pizette; for one large use all 1 cup). Leave a small border at the edge. Distribute the tomato slices on top of the cheese in a single layer.

Sprinkle 1 tbs Parmigiano-Reggiano evenly over the tomatoes and cheese (if making two pizettes use 1 tbs each). Tear and scatter basil leaves over the top — reserve a few for garnish.

Baking & finishing

Transfer each assembled pizette (on the parchment) to the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 6–9 minutes, rotating halfway, until crust is golden and cheese is bubbly and lightly browned. If using one larger pizette bake 9–12 minutes.

Remove from oven. Immediately drizzle a tiny amount of olive oil (about 1/4 tsp per pizette) and sprinkle the remaining Parmigiano-Reggiano over the top. Add a pinch (about 1/8–1/4 tsp) of chili flakes if using.

Let rest 1–2 minutes, then garnish with remaining fresh basil leaves torn over the pizette. Slice and serve hot.