📋 Instructions

1. 1Warm the water — Heat 1 cup (240ml) of water until it feels warm on your wrist, about 110F (43C). If it is too hot to hold a finger in comfortably, let it cool for a minute.
2. 2Mix the dough — Stir the yeast and water in a large bowl and let it sit 5 minutes until slightly foamy. Add the flour, olive oil and salt, then mix until a shaggy dough forms.
3. 3Knead until smooth — Knead on a floured counter for 6 to 8 minutes until the dough is smooth and springs back when poked. It should feel soft and slightly tacky, not sticky.
4. 4Let it rise — Oil the bowl, turn the dough once to coat, cover and let it rise in a warm spot for 30 minutes, until roughly doubled and puffy.
5. 5Heat the oven — Set the oven to 475F (245C) and line two baking sheets with parchment. Let the oven heat for a full 15 minutes while you shape the dough.
6. 6Shape the rounds — Divide the dough into 6 pieces and press each into a 5-inch round about 1/4 inch thick. Prick each round a few times with a fork and set them on the sheets.
7. 7Add the toppings — Spread 2 to 3 tablespoons of sauce on each round, leaving a small bare border. Scatter the mozzarella and ham evenly over the top and sprinkle with oregano.
8. 8Bake until bubbling — Bake one sheet at a time for 10 to 12 minutes, until the crust is golden brown and the cheese is bubbling at the edges. The crust should sound hollow when tapped.
9. 9Finish and serve — Sprinkle the Parmesan over the hot mini pizzas and rest them 2 minutes before serving. If the cheese browns too fast, tent the sheet loosely with foil.