First, heat a large pan and add a little olive oil. Press the garlic cloves with the flat side of the knife, peel and cut into thin slices. Sear on low (!) Heat (2-3 out of 10) until translucent. This takes about 10 minutes, whereby the garlic should not take on any color, just turn slightly yellow and glassy.
In the meantime, put 650 ml of lukewarm (important!) Water in a bowl, add the two packets of dry yeast and the fine cane sugar. Mix well with a fork and let stand for 5-8 minutes.
Put the flour and semolina in a large bowl and sprinkle with the salt. If you don`t have semolina, you can also choose 1 kg of flour. Now make a well in the middle and pour the water with the yeast and sugar into the well and stir in with a fork with circular movements. If the stirring no longer works because the dough has got a tough consistency, place it on a well (!) Floured surface and knead vigorously. So really for at least 10 minutes, until the dough feels supple and smooth. This is the most important point for a successful dough - so make an effort! Then cover the dough and let it rise in a warm place for 15 minutes. Sprinkle with flour and cover with cling film so that no hard crust forms.
When the garlic has turned translucent, add the canned tomatoes, stir in the basil, add a dash of vinegar and season with salt. The whole thing should simmer for 5-20 minutes. If the sauce seems too dry, add a little water - for me it is usually too runny, so it has to boil down a bit.
Now preheat the oven to the highest setting (i.e. 250 ° C top and bottom heat, no circulating air). It is very important that the oven is very hot before the pizza comes in - this is more like the optimum, i.e. a stone oven.
Then tear off an orange or grapefruit-sized piece of dough per pizza (the dough should have risen a little by now) and roll it out thinly with a rolling pin on a well-floured surface. So really thin to get an Italian pizza. It is important that you always use flour so that the dough does not stick to the rolling pin or the table top.
In the meantime, season the reduced tomato sauce again to taste (there is almost always a little salt missing), a little pepper, add the piece of butter and stir until it has melted. Now I always puree the sauce with a potato masher so that it is not as smooth as with a mixer, but also does not contain too large pieces so that it can be spread more easily on the dough base.
Now place the dough base on a baking sheet (with parchment paper). A tip: To prevent the baking paper from slipping, simply place four small pieces of dough in the four corners of the tray under the paper and press firmly (like dough). They will more or less burn during baking, but leave hardly any traces.
Now distribute about a ladle of sauce evenly on the dough. Tear the mozzarella with your hands (good mozzarella is relatively soft and difficult to cut) and spread evenly over the pizza. Drizzle a few drops of olive oil over it and place in the hot oven. Important: on the lowest rail!
If the oven is really hot and the dough is rolled out thinly, the pizza doesn`t take long. After 7-12 minutes, the cheese should be melted and lightly browned. Dark, almost black areas on the edge of the dough are not bad - as long as it is not the entire edge.
If everything went well, the pizza should be so crispy and thin, held at two ends, that it doesn`t buckle in the middle.
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