Tomato Sauce Pizza

Make the crust: Place the water in a bowl and dissolve the yeast, stirring gently with a spoon until it's fully dissolved

Add 1 cup of flour, olive oil, and salt

Mix vigorously with a wooden spoon

Mix in more 1 cup of flour and mix well

The dough should come away from the sides of the bowl and be smooth and elastic (if needed, add a little more flour)

Powder the remaining flour on a surface and place the dough on top of it

Knead, incorporating the flour gradually until the dough is no longer sticky

Shape into a ball

Grease a 2-liter capacity bowl with oil and transfer the dough to it

Cover with plastic wrap and let rise for 30-45 minutes in a protected area until it has doubled in volume

Knead the dough again, then place on a surface and knead for 1 minute

Roll out and divide into two 35cm diameter trays

Let rise in the tray for 10-20 minutes before baking

Bake in a hot oven (250°C), preheated, for 10 minutes

Let cool, wrap in plastic wrap, and store in the freezer

Prepare the sauce: In a pan with olive oil, sauté the tomato and onion, covered by the pan, for 30 minutes, stirring occasionally

Add the basil and season to taste

Let cool and freeze

Thaw when ready to serve

Spread the sauce over the dough and sprinkle with shredded mozzarella

Bake in a hot oven (200°C), preheated, for 15-20 minutes

Serve immediately