500 g 00-flour
1 tsp salt
1 tsp dried yeast
325 ml lukewarm water
Mix the flour and salt in a mixing bowl and then add the yeast. Add the water bit by bit while stirring with a wooden spoon. Knead the dough well until elastic. Shape the dough into a round ball. Put the dough ball back in the mixing bowl, sprinkle with flour and cover. Place somewhere warm and leave to rise for 90 minutes.
Shape the dough into a large rectangle with your hands, or use a rolling pin to roll it out thinly. Place on a large baking sheet.
Place 1 large or 2 medium sized tins of tomatoes in a bowl. Chop 2 cloves of garlic and add to the tomatoes. Sprinkle in some salt and pepper. Tear a handful of basil leaves and add. Squeeze all together with your hands and cover the bowl and place in the fridge for a few hours or overnight. This is a really fresh tasting pizza sauce.
Shredded Mozzarella, crushed uncooked canned tomatoes, chopped garlic and olive oil,
Add the toppings you like and bake in 225°C for 8-10 minutes.