Put the flour, water, dry yeast, salt and olive oil in a bowl and knead until an elastic dough is formed that does not stick to the hands. Possibly add a little flour if the dough is too sticky. Shape into a ball and cover in a warm place (room temperature or slightly warmer) and let rise for 30 minutes.
Then knead again (if necessary, add a little more flour if the dough should stick) and place again covered in a warm place. Let the dough rise for at least two hours, preferably four hours. You can also leave the dough covered in the fridge for one night, it may even taste better.
For the tomato sauce, either use a ready-made sauce (tomato sauce with herbs or similar) or create your own sauce with the help of the tomato sauce and the typical Italian herbs.
Drain the mozzarella balls and dry them with a kitchen towel, then cut into thin slices (2 - 3 mm).
Knead the dough again and shape it into a ball. Line or grease one or more baking sheets with parchment paper (depending on the number, size and shape of the pizzas you want). Preheat the oven to maximum temperature with top / bottom heat, depending on the oven output 250 - 300 ° C.
Sprinkle the baking sheets with a little flour and put an adequate amount of batter in the center. It is now very important to roll out the dough as thinly as possible, using a rolling pin or a round glass. If possible, it should not be thicker than a millimeter at the end. The dough should also be sprinkled with a little flour from above from time to time so that it does not stick to the tool.
Depending on the desired shape of the pizza, distribute the dough on the tray. I recommend the traditional round shape because it looks nice and has a lot of crispy edges. Simply roll out the dough completely and shapelessly and press a large plate in the middle of the already very thinly rolled out dough. Cut off the excess dough outside of the mark made by the plate and roll over it again with the rolling pin. However, due to the lack of space in the oven, it is a bit difficult for more than two people to do it at once. Thanks to the short baking time (see below), however, you can also bake one after the other.
Now put the tomato sauce on the dough. Here it is important not to take too much and not to spread one and a half centimeters on the edge of the pizza with sauce. It should look like a reddish coat of paint, not a thick layer of tomato sauce. The dough must remain visible through the sauce! For a regular-sized round pizza, three tablespoons should be more than enough.
Now add other ingredients to the pizza depending on your taste. Again, I recommend not overdoing it with the amount / thickness of the ingredients. Then distribute the mozzarella slices on the part of the pizza that has been coated with the tomato sauce (do not cover the edge). A mozzarella ball is sufficient for a round pizza.
Place the pizza in the preheated oven and bake until all of the mozzarella has small bubbles. Takes about 5 minutes at 300 ° C.
Finally, cover the finished pizza with a few basil leaves and possibly sprinkle some oregano and / or pizza spice on top.
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