Pizza Margherita

Dough:
Warm fresh yeast at room temperature. Mix yeast in a cup with warm water, add sugar and 2 teaspoons of flour. Set aside in a warm place for about 15 minutes to rise.
Sift flour into a bowl, add salt, mix. Gradually pour in the yeast leaven gently and slowly mixing the ingredients with a wooden spoon, folding in more flour. Finally, pour in the olive oil and begin to slowly combine the ingredients into one part. Form a ball and knead the dough for about 15 minutes (you can use a mixer with a tip – hook). Cover with a cloth and set aside to rise for about 1 and 1/2 hours.

Tomato sauce:
cook canned tomatoes in a saucepan along with oil, salt, pepper, oregano and sugar. Blend or mash with a fork, then cook for about 15 minutes covered.
Divide the risen dough into 3 parts, flatten each part on the bottom of a mold (cake pan) greased with oil with a diameter of about 23 cm. Set aside for about 1/2 hour to rise in a warm place without drafts, covered with a cloth. Preheat the oven to a maximum temperature of 250℃.
Spread the risen pizza dough with tomato sauce, drawing circles (there may be about half of the sauce left to use another time). Sprinkle with grated cheese. Place the first pizza in the oven (or two at a time on one level of the oven, if they fit). Place the pizza pans on a griddle set in the center of the oven.
Bake for about 9 – 10 minutes, until the sides of the pizza are lightly browned and the bottom is toasty and crispy. Remove the pizza from the oven and sprinkle with basil leaves.

Tips:
To make the cheese on the pizza soft and stringy, you can bake the pizza sprinkling half of the cheese, giving the rest at the end of baking.
If you give ham on the pizza – cover the cheese on the pizza with it and bake as in the recipe – giving the cheese at the very beginning, at the end not adding it anymore.