Step 1

Place the ingredients one after the other in a bowl and knead for about 10 minutes to form a smooth dough. Then shape it into a ball, put it in a bowl and cover it with a damp cloth and let it rise in a warm place for about 45 minutes.

Step 2

Now divide the dough into 3 parts of approx. 260 g each and shape each part into a ball.

Step 3

Brush the balls with a little olive oil and place them into a container (or in several small ones, e.g. bowls) that you cover with a lid or cling film. Let rise in the refrigerator for at least 8 hours. That works for up to three days at least. There are recipes that promise even 7 days. I've never been able to take it that long, so I can't comment on that.

Step 4

Take the bowl with the dough ball(s) out of the refrigerator about an hour before processing.

Step 5

After half an hour, heat the oven to 250 degrees top and bottom heat (if your oven can do more, you can turn it a little hotter. If so, remember to reduce the baking time accordingly). The baking sheet is on the second from the top.

Step 6

Put the oven on grill before you start shaping the pizza

Step 7

Sprinkle a little flour on the work surface and shape a dough ball into a pizza (just shape and do not knead again).

Step 8

Place the dough disc on a piece of baking paper.

Step 9

Spread the tomato passata on top, leaving a 1-2 cm thick border free. Garnish with garlic slices, oregano, olive oil and basil leaves. Also add salt and pepper.

Step 10

Slide a plate under the pizza on the baking paper as a support to slide it from there onto the hot baking sheet.

Step 11

After 2.5 minutes, switch off the grill function and bake the pizza for another 5 minutes at 250 C top and bottom heat (these times work with my oven. It's best to start with this and adjust a little up or down at home if necessary.)

Step 12

Bake each pizza individually in the oven.