Next, you will separate the dough into approximately 24 balls, about the size of golf balls. Do this on a lightly floured surface, and once rolled into a ball shape, place onto a floured baking sheet. Keep covered with damp towel until you have finished all 24.
Next, stretch each ball of dough into round discs by pulling gently on the edges. They should be about 3 inches or so in diameter and about ¼ inch thick. Lay back onto the floured baking sheet and keep covered until you have finished with all of them.
Heat up the canola oil in a large frying pan over medium-high heat.
Add in your mini pizzas, one at a time, being careful not to overcrowd the pan, and fry for about 2 minutes on each side or until bubbly and golden brown. Remove and place onto a paper towel to drain excess oil.
Pizzetas are best enjoyed immediately after frying, so we recommend immediately topping with about 2 tablespoons of the pizza sauce and grated parmesan and serving one batch at a time.
Continue until you have made all the pizzetas.