In a small bowl, add in the water, yeast and sugar. Give it a stir and let it sit for 10 minutes until foamy. The foam means the yeast has been activated.
In a large mixing bowl, add in 2 cups of flour and salt. Give it a stir to combine.
Pour the yeast mixture into the mixing bowl and mix with a dough hook until the dough ball forms.
Once the dough ball forms, turn out onto a floured surface. I used the 1 tablespoon of flour and just kneaded the dough a couple of times.
Add 1 teaspoon of olive oil onto the bottom of the bowl you used to mix the dough.
Place the dough on top of the olive oil and just make sure the bottom is coated with olive oil.
Pour the remaining 1 teaspoon of olive oil on top of the dough and spread it over the top of the dough.
Place a piece of plastic wrap on the bowl and let it set for about 20 minutes or until doubled.
Preheat oven to 425 degrees. Spray the muffin top pan with non-stick cooking spray.
Punch it down and divide it into 8 balls. Press each ball into the prepared muffin top pan.
Add 2 teaspoons of spaghetti sauce to each mini pizza and spread. I left a tiny edge of the dough bare.
Add 1 to 1 1/2 tablespoons of mozzarella cheese on top of each mini pizza. Spread to the edge of the sauce.
Place 6 - 10 mini pepperonis on each pizza.
Place into the oven and bake for 14 minutes or until the cheese is bubbly and the crust is puffy and golden brown.