Combine lukewarm water, yeast, and sugar. Allow it to sit for 5 minutes. Then, add olive oil.

Add flour and salt to the mixture. Knead the dough, which may be sticky, preferably with a stand mixer. If kneading by hand, you can prevent sticking by dipping your fingers in olive oil. Cover the bowl with plastic wrap and allow the dough to rise until it doubles in size.

Grease the baking paper with oil. Once the dough has risen, transfer it onto the greased paper (you can simply invert the bowl and let the dough fall onto the paper). Use oiled hands to press the dough into a 1 cm (½ inch) thick rectangle.Please note: This dough should never be rolled out with a rolling pin. Instead, gently press it with your fingertips, as if massaging it. Imagine that you are playing the piano to create a soft and airy texture. It's a simple technique: use your fingertips to press the dough down from the center, gradually patting it outward. Then gently stretch it to the edges, shaping it into a rectangle.If the dough is difficult to stretch, let it rest for 10 minutes. This will allow it to become more elastic and easier to work with.

Cut the dough into 36 rounds, around 7-8cm / 3 inches indiameter. A round cookie cutter or a regular glass can be used for this (grease the rim with oil to prevent sticking). Arrange the pizza bites on a parchment-lined baking sheet. Allow some space between them as they will expand while baking. Leave them at room temperature for 15 minutes.

Gently flatten each pizza round with your fingertips. Add tomato sauce on top and, if desired, sprinkle with salt.

Bake the mini pizzas at 220°C (425F) for 15 minutes. Remove them from the oven and place shredded cheese on top of each one. Bake for additional 2 minutes until the cheese melts.

Delicious pizzette are now ready to be enjoyed!