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1
Place the water in a medium-large bowl.
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2
Sprinkle in the yeast and sugar, and stir to dissolve.
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3
Let it stand 5 minutes, or until the mixture begins to bubble.
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4
Stir in 1 cup of flour, the salt, and 1 tablespoon olive oil.
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5
Beat for several minutes with a wooden spoon.
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6
Add the remaining flour 1/2 cup at a time, mixing after each addition.
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7
The dough will be soft but should not be sticky.
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8
Turn out onto a floured surface, and knead for several minutes.
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9
Place in an oiled bowl, cover with plastic wrap, and let the dough rise until doubled in bulk.
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10
This will take about 1 hour.
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11
Punch down the dough, and return it to the floured surface.
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12
(This is the point at which you can freeze the dough for future use.)
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13
To make pizzettas, divide the dough into six equal parts, knead each piece for a few minutes, then let the balls of dough rest for about 10 minutes.
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14
(This allows the gluten to relax, so the dough will easily stretch into shape.)
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15
Preheat oven to 500F.
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16
Stretch each ball of dough into a 6-inch circle.
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17
Sprinkle two thin, noninsulated baking trays with cornmeal, and place two circles on each.
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18
Sparingly top each pizzetta with whatever topping your heart desires.
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19
Bake one tray at a time in the lower half of the oven for 10 to 12 minutes, or until the edges are crispy and brown.
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20
(If you are not sure whether it's baked through, you can take one pizzetta out of the oven and cut it in half.
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21
If it is still a little doughy on the inside, return it to the baking pan and bake a few minutes longer.)
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22
Serve hot, warm, or at room temperature.
