In a small bowl, sprinkle the yeast into warm water and let it sit for 5 minutes until it becomes frothy. This activates the yeast.
In a large mixing bowl, combine the flour and a pinch of salt. Make a well in the center and pour in the activated yeast mixture along with olive oil.
Stir the mixture with a spoon until it starts to come together, then knead with your hands for about 5 minutes until the dough is smooth and elastic.
Shape the dough into a ball, cover with a damp cloth, and let it rise in a warm place for about 30 minutes until it doubles in size.
Preheat your oven to 220°C (425°F). Punch down the risen dough and transfer it to a floured surface.
Roll out the dough to about 0.5 cm (1/4 inch) thickness, then use a small round cookie cutter or glass to cut out 8-10 small circles.
Place the dough circles onto a lined baking sheet, spacing them evenly apart.
Spread about a teaspoon of tomato sauce on each dough circle, leaving a small border around the edges for a crust.
Sprinkle shredded mozzarella cheese generously over the sauce on each mini base. Add any desired toppings now.
Bake in the preheated oven for 10-12 minutes, until the cheese is bubbling and golden, and the edges are crisp and browned.
Remove from the oven and let rest for 2-3 minutes. Sprinkle with dried herbs if desired, then serve hot and enjoy the crispy, cheesy bites.
