2 X 7 GR DRIED YEAST SACHETS 

1 TABLESPOON CASTER SUGAR OR HONEY

4 TABLESPOONS EXTRA VIRGIN OLIVE OIL

ABOUT 700 ML OF LUKEWARM WATER

1 LADLE OF TOMATO SAUCE 

SOME SALT AND OIL

DRIED OREGANO

SOME BASIL LEAVES

1. SIEVE THE FLOUR AND SALT AND MAKE A WELL IN THE MIDDLE.

2. MIX THE YEAST AND THE SUGAR/HONEY  IN THE LUKEWARM WATER AND STIR. 

3. POUR IN THE WELL. 

4. ADD THE OIL.

5. MIX WITH A FORK. 

6. KNEAD THE DOUGH UNTIL IT IS SMOOTH AND ELASTIC, EVENTUALLY ADD SOME WATER. 

7. PUT IT IN A BOWL, COVERED WITH A CLOTH, AND LET IT REST FOR AT LEAST 2 HOURS, BETTER IF ALL DAY LONG. 

8. DIVIDE THE DOUGH INTO SMALL BALLS AND ROLL OUT INTO CIRCLES, OR ROLL OUT IN A BIG BAKING TIN. 

9. SET THE OVEN AT 200° TEMPERATURE

10. ADD 1 LADLE OF SOME TOMATO SAUCE, SOME SALT AND OIL

11. COOK THE PIZZA FOR 10 MINUTES IF THEY ARE SMALL, OR 20/25 IF IT IS BIG.

12. ADD THE MOZZARELLA CHEESE AND COOK UNTIL IT IS MELTED. 

13. ADD SOME OREGANO DRY LEAVES 

14. ADD SOME FRESH BASIL LEAVES.

1. SIEVE THE FLOUR AND SALT

 AND MAKE A WELL IN THE MIDDLE.

2. MIX THE YEAST AND THE SUGAR/HONEY  IN THE LUKEWARM WATER AND STIR.

3. POUR IN THE WELL. 

4. ADD THE OIL.

5. MIX WITH A FORK.