In a mixing bowl, combine the flour, yeast, and salt. Pour in the warm water and stir until a shaggy dough forms. Knead with your hands or a spoon until smooth and elastic, about 5 minutes. Cover with a clean towel and let rise in a warm spot for 15 minutes until slightly puffy.
Once the dough has rested, divide it into 8 equal portions. Lightly flour your surface and roll each piece into a small circle about 10 cm (4 inches) in diameter, aiming for an even thickness.
Place each dough circle on a parchment-lined baking tray. Spread about 1 tablespoon of tomato sauce evenly over each, leaving a small border around the edges. This layer provides the flavorful base for your toppings.
Sprinkle a generous layer of shredded mozzarella cheese over the sauce on each mini pizza. Add your chosen toppings—pepperoni, vegetables, or meats—layering them neatly without overloading to prevent sogginess.
Drizzle a little olive oil over each pizza and sprinkle with fresh herbs or chili flakes if desired. This adds flavor and helps the edges crisp up nicely during baking.
Preheat your oven to 220°C (430°F). Bake the mini pizzas on the middle rack for 12-15 minutes, until the crust is golden and crispy, and the cheese is bubbling and slightly browned.
Once baked, remove the tray from the oven and let the mini pizzas rest for 2-3 minutes. This allows the toppings to settle and makes them easier to handle.
Finish with an extra drizzle of olive oil or fresh herbs if desired. Serve hot straight from the tray, enjoying the crispy crust and gooey, cheesy toppings.
