Margherita Pizza with Parmesan and Mozzarella

Mix the yeast and sugar in a bowl with 4 tablespoons of warm water. Leave in a warm place for 15 minutes until the mixture froths.

Mix the flour with salt and make a well in the center. Add 1 tablespoon of oil, the yeast mixture, and the remaining water. Using a wooden spoon, knead the dough.

Place the dough on a floured table and knead for 4–5 minutes. Return the dough to the bowl, cover with a towel and let it rise for 30 minutes until it doubles in size.

Knead the dough for another 2 minutes, stretch it with your hands, then place it on a baking sheet. Stretch the edges with your fingers to make the base more even. The dough thickness should not exceed 6 mm, as it will rise further during baking.

For the filling, place the chopped tomatoes, crushed garlic, basil, 1 tablespoon of olive oil, salt and pepper in a large pan. Simmer for 20 minutes until the sauce begins to thicken. Add tomato paste and let it cool slightly.

Spread the filling on the base, sprinkle with sliced mozzarella and grated Parmesan. Bake in a preheated oven at 200 degrees for 20–25 minutes. Serve hot.