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1
In a large bowl, combine 1/4 cup of the flour with the yeast and 1/4 cup of the water.
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2
Let stand in a warm place until foamy, about 30 minutes.
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3
Stir in 2 1/4 cups of the flour, the remaining 3/4 cup of water and 1 teaspoon of salt to form a soft dough.
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4
Scrape the dough onto a lightly floured work surface and knead until silky and elastic, about 5 minutes; add just enough flour to keep the dough from sticking.
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5
Transfer the dough to a lightly oiled bowl, cover and let rise until doubled in bulk, about 1 hour.
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6
Punch down the dough, cover and let rise for 30 minutes longer.
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7
Turn the dough out onto the work surface and divide it into 16 pieces.
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8
Let the dough pieces rest for 10 minutes before shaping them into rounds.
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9
Meanwhile, set a pizza stone on a rack in the bottom third of the oven.
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10
Preheat the oven to 500.
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11
Roll out or stretch 4 pieces of dough into 5-inch rounds.
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12
Set the rounds on a lightly floured pizza peel or baking sheet and brush with a little of the oil.
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13
Scatter some of the onion, parsley, rosemary and thyme on top and season with salt and pepper.
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14
Slide as many pizzettes as will fit onto the pizza stone in the oven and bake for about 7 minutes, or until golden and crisp.
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15
Cut the pizzettes into wedges and serve hot.
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16
Continue making the pizzettes in batches with the remaining ingredients.
