In a bowl pour the flour, sugar, salt, dry yeast, and mix. Add water, oil and mix with your hands or a spoon until you get a well-blended dough.
Cover with a napkin and let rise for 1 hr and 30 minutes.
Divide the dough into balls and leave to rise for another half hour.
Crush them with your hands, so as to obtain a round pizzette of about 10 cm (4 inches in diameter).
With the tips of a fork punch the surface of these small pizzettes.
Prepare the tomato sauce.
Fry a small onion cut into small pieces in extra virgin olive oil.
Add the crushed peeled tomatoes, salt, and pepper and cook for about 15-20 minutes.
Heat plenty of sunflower oil in a high-sided pan (without exceeding 170°C= 340°F) and fry a few small pizzette at a time until golden brown.
Drain on kitchen paper.
Season them still warm with a tablespoon of tomato sauce, parmigiano, or pecorino cheese and chopped basil leaves.
Serve immediately, they are delicious.