Make the dough: In a small bowl, whisk warm water, yeast, and sugar. Let it sit 5 minutes until it froths like a happy little latte.

Combine dry and wet: In a larger bowl, mix flour and salt. Pour in the yeast mixture and olive oil. Stir until a cohesive ball forms.

Knead briefly: Turn the dough onto a floured surface and knead 3–4 minutes. It should be smooth and slightly elastic. If it sticks, dust with a touch more flour.

Let it rise: Cover and rest 20–30 minutes. It’ll puff up a bit—just enough to tell you it’s alive and ready.

Preheat and roll: Preheat your oven to 450°F (230°C). Divide dough into 8 small balls. Roll each into a mini circle about 4 inches wide.

Add the toppings: Spoon a little sauce onto each circle, sprinkle mozzarella, and top with your chosen goodies. Don’t overload—these are mini, not gi-normous.

Bake to gold: Place on a parchment-lined sheet. Bake 8–10 minutes, until the crust is golden and the cheese is bubbly. If you want extra crisp, broil for 1–2 minutes at the end, watching carefully.

Cool and enjoy: Let them rest a minute. They’re hot, they’re delicious, and they’re begging to be shared (or not, no judgment).