Pour the lukewarm water into a large mixing bowl and stir in the sugar and salt until dissolved. Sprinkle the yeast evenly over the top and cover the bowl. Allow it to rest for about 5–10 minutes, or until the yeast becomes frothy and active.

Add the flour gradually into the activated yeast mixture, stirring continuously until it forms a sticky dough. Transfer the dough onto a floured surface and knead for about 8–10 minutes until it becomes smooth, soft, and elastic. You may need to adjust the amount of flour slightly depending on humidity or temperature.

Lightly grease a clean bowl with olive oil, place the dough inside, and brush a thin layer of oil over the top to prevent drying. Cover the bowl with a damp kitchen towel or plastic wrap and let it rise in a warm area for 1 hour and 30 minutes, or until it doubles in volume.

Preheat the oven to 425°F (220°C). Once the dough has risen, punch it down to release air bubbles and transfer it onto a lightly floured surface. Divide the dough into two equal portions for easier handling. Roll each portion into a ¼-inch thick sheet, then use a cookie cutter to cut out small circles. Gather and re-roll any leftover dough as needed.

Arrange the dough circles in a single layer on a baking sheet lined with parchment paper or dusted with flour or cornmeal. Spoon about a teaspoon of pizza sauce onto each round, spreading it lightly across the surface.

Bake in the preheated oven for 4–6 minutes, or until the cheese has melted and the edges are slightly golden. Remove from the oven and immediately garnish with torn fresh basil leaves for a fragrant finishing touch.

Serve the mini pizzas warm. These bite-sized delights make perfect appetizers or snacks, bringing all the charm of a classic Margherita in miniature form.