Mini Pizzettes

For even rising, distribute the yeast and salt in the flour first so they don't sit directly on top of each other.

If the dough is too sticky, add flour by tablespoons; if it's too firm, add water a little at a time.

In a turned-off oven with the light on, the dough rises especially well.

Cut the ingredients fairly small so the mini pizzettes are evenly topped and nothing falls off.

Let the dough relax briefly if it springs back while rolling.

Dip the cutter in flour so the dough circles stay neat and release more easily.

Spread the tomato only thinly so the pizzettes don't become soggy.

If your oven has hot spots, rotate the tray halfway through baking.

For a crisper result, let the pizzettes steam off on a rack for 2–3 minutes after baking.