Pour warm water into large bowl. Sprinkle yeast in and stir until blended. Let stand until yeast is dissolved, about ten minutes.
Add oil and salt then flour. Stir until well blended. (dough will be slightly sticky)
Knead dough on generously floured surface until smooth and elastic. (about five minutes)
Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with plastic wrap.
Let dough rise until doubled in size. (about one hour)
Punch dough down; and repeat steps 4 and 5.
Roll dough to 1/4″ thickness, and form into desired shape.
Grill pizzetta dough on both sides, over medium heat. Approximately two minutes on each side or until dough becomes firm enough to add toppings.
Brush pizzetta with extra virgin olive oil.
Place fresh mozzarella
Place tomatoes evenly on pizzetta and season with salt and pepper.
Add roasted garlic cloves
Shave parmesan over pizzetta, using a vegetable peeler.
Using the back of a spoon create a divot in the pizzetta for the egg yolks to rest in.
The pizzetta will finish cooking in either a 425*F oven or over indirect heat on the grill (about 6-10 minutes – the cheese should be melted but the yolks slightly runny.)
Once pizzetta is finished top with fresh basil