Pizza recipe materials

Mix yeast and sugar with 250 ml warm water, and leave for 10 minute. Pour half of the flour into a table mixer with a dough hook, pour in the yeast mixture, and stir at medium speed for 10 minute (or pour the flour into a bowl, and then knead it with an oiler for 5 to 10 minute). Leave it in a warm place 10 minute, and then add the remaining flour and oil.

Stir or knead the dough for 5 minutes. Put it in a well-lubricated bowl, cover it with cloth, and put it in a warm place to double its volume-it takes about an hour and a half.

Heat the oil in a pan over low heat. Add onion and cook for 3 minutes, stirring constantly. Add garlic, 1 teaspoon sea salt and 1 teaspoon black pepper and cook for another 2 minutes. Add tomatoes, bring to a boil, then turn down the heat and cook for 20 minutes, stirring from time to time. After the dough is fully proofed, gently spread it on the chopping board and knead it for 4 minutes until it becomes soft but inelastic.

Divide into 6 pieces, roll into balls, and let stand for 10 minute. Heat the oven to the highest temperature and put a flat baking tray in the oven. Roll each dough as thin as possible with a well-mixed needle roller. Take the baking tray out of the oven with flour, oil or dust, and then carefully transfer the bottom of the dough to the oven. Sprinkle some ketchup, then cheese and any ingredients you want.

According to the temperature of your oven, bake for 5- 10 minutes until the dough becomes crisp and the cheese melts. Finally sprinkle with basil.