Margherita with Tomato Sauce

Combine the yeast, sugar, and warm water. Let the mixture sit for 15 minutes.

Add 0.5 teaspoon of salt and 1 cup of flour. Mix with a wooden spoon.

Pour in 2 tablespoons of olive oil and add the remaining 1 cup of flour. Knead a soft dough.

Place the dough in a warm place for 1 hour.

Make a cross-shaped incision on the tomatoes and dip them in boiling water for 1–2 minutes.

Peel the tomatoes and grate them on a grater or pass them through a meat grinder.

Mince the garlic.

Heat olive oil in a pan, add grated tomatoes and simmer over low heat for about 30 minutes until thickened.

Add garlic, pepper and salt. If the sauce is too sour, add 1 teaspoon of sugar.

Remove the sauce from heat and let it cool. Grate the cheese and wash the basil leaves.

Divide the dough into two parts depending on the size of your pizza pan.

Roll out each piece of dough. Dust the baking form with flour and lay out the rolled sheet. Adjust the thickness according to your preference.

Spread the cake with tomato sauce.

Place in a preheated oven at 250 degrees for 5–7 minutes.

Sprinkle with cheese and return to the oven for another 2 minutes.

Garnish the finished pizza with fresh basil.