Pizzette

After this, knock the dough down again and divide into 6 equal portions. For each one, roll or gently pull into a round shape. I use a cake tin base as a guide. Carefully place each dough base onto a foil lined oven shelf, which has been oiled. Cover the base with sugo, leaving gaps. Then either leave as is to garnish with fresh ingredients after cooking or add the topping you desire: say mozzarella, black olives and herbs.