In a large bowl, combine the warm water and sugar. Stir to dissolve. Sprinkle the yeast on top and let sit for 5–10 minutes until foamy. Then add 3½ cups flour, olive oil, and salt. Stir until a rough dough forms.

Transfer to a lightly floured surface and knead for 8–10 minutes, adding more flour as needed, until smooth and elastic but still slightly sticky.

Lightly oil a clean bowl. Place the dough inside, turning it to coat well with oil. Cover and let it rise in a warm place for 1–1½ hours or until doubled in size.

Preheat the oven to 200°C. Line a baking tray with parchment paper.

Roll out the pizza dough to 5 mm thick. Cut small rounds with a glass or cutter. Place on the prepared tray.

Spread each round with Mitsides Napolitana sauce, sprinkle with cheese, and add your choice of toppings.

Bake for 12–14 minutes until the cheese is melted and edges are golden.