- For the dough
- 500 Pastry flour
- 1 packet Dry yeast
- 200 milliliters lukewarm water
- 1 pinch salt
- 3 tablespoons olive oil
Mix the flour with the dry yeast in a mixing bowl, add the salt, olive oil and water and mix thoroughly with the dough hook of electric mixer. Knead the dough until smooth and until it detaches from the sides of the bowl. Add 1-2 tablespoons of water if necessary. Cover and let stand in a warm place about 45 minutes.
Cook the tomatoes and the tomato paste for 3 minutes, season with salt and pepper, stir in the oregano and let cool.
Knead the dough on a floured surface again, divide into 4 portions and thinly roll each into a circle, forming a thick edge. Place on 4 oiled pizza pans.
Sprinkle the pizza dough with 2 tablespoons oil and spread the tomato mixture on top. Thinly slice the mozzarella and arrange on the tomato sauce.
Bake in an oven preheated to 250°C (approximately 475°F), in batches, about 12-15 minutes. (Or bake together in a convection oven preheated to 220°C (approximately 425°F).
Before serving, sprinkle with basil leaves.