Classic Italian Herby Pizza

Crumble the yeast into a bowl and mix smoothly with approximately 100 ml lukewarm water and the sugar. Then add the flour, olive oil and salt and knead to a pliable dough. Cover and put in a warm place to rise for about 1 hour.

Shape the dough into 2 balls and roll out on a lightly floured work surface to circles approximately 22 -26 cm in diameter, leaving the edges a little thicker than the middle. Place on a greased baking tray.

Drop 300 g tomatoes into boiling water, then skin and chop. Sweat the onion and garlic in 2 tbsp olive oil until translucent. Add the tomatoes and tomato puree and cook for about 15 minutes. Season with oregano, salt and pepper.

Then spread on the pizza bases, leaving a narrow border free at the edge. Place the sliced mozzarella on top of the tomato sauce.

Wash, core and slice the rest of the tomatoes, arrange on top of the pizzas and sprinkle with a little olive oil.