Summary

Ingredients

• 575 g flour
• 230 g water, lukewarm
• 18 g yeast, fresh
• olive oil
• 2 teaspoons salt
• 1 can tomato (s) (pizza tomatoes), unseasoned
• 100 ml broth
• salt and pepper
• Spice (s)
• oregano
• garlic

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Instructions

1. For the pre-dough, dissolve 3 g of fresh yeast in 45 g of lukewarm water. Add 75 g of flour and knead carefully. Cover the pre-dough and let it rise for 40 minutes.
2. For the dough, dissolve 15 g yeast in 185 g lukewarm water. Put 500 g flour in a bowl, make a deep hollow in the middle and on the side a hole for 2 teaspoons of salt. Also add the pre-dough in pieces and 2 tablespoons of olive oil. Knead all ingredients together and make sure that the salt is really only added at the end. After the dough has been carefully kneaded, cover and let rise to double its volume for 40 minutes.
3. Prepare a simple tomato sauce in between. Bring the pizza tomatoes to a simmer in a little olive oil, add 1 teaspoon sugar and stock, season with pepper. Simmer very gently for about 20 minutes without the lid.
4. Grease a baking sheet with olive oil, spread the dough on it and again cover it with a cloth and let it rest for 20 minutes.
5. Now cover the tray as desired. Always start with the sauce and end with the cheese so that the ingredients don`t burn. Preheat the oven to maximum heat. Bake the pizza for about 15-20 minutes.
6. Meanwhile, squeeze two cloves of garlic and mix with a little olive oil and spread on the finished pizza. Serve hot with a little oregano.