Dough
2 1/2 cups all-purpose flour
1/4 cup warm water
1/4 cup olive oil
1 teaspoon salt
1 packet active dry yeast
Sauce
4 ripe tomatoes, diced (400g)
1/2 teaspoon salt
Topping
3 tablespoons chopped fresh parsley
1 1/2 tablespoons olive oil
12 cloves garlic, minced
Oregano to taste
Dough
2 1/2 cups all-purpose flour
1/4 cup warm water
1/4 cup olive oil
1 teaspoon salt
1 packet active dry yeast
Sauce
4 ripe tomatoes, diced (400g)
1/2 teaspoon salt
Topping
3 tablespoons chopped fresh parsley
1 1/2 tablespoons olive oil
12 cloves garlic, minced
Oregano to taste
Dough
Preheat the oven to maximum temperature and warm it up
Activate the yeast in warm water
Add one cup of flour, olive oil, and salt
Mix well
Add more flour gradually until the dough comes together and is smooth and elastic
Knead for a minute, then let it rest for 40 minutes or until it doubles in volume
Knead again for another minute
Shape into a ball, coat with olive oil, and wrap in plastic film
Let it rise for 40 minutes or until it's doubled
Punch down the dough and shape into a circle
Place on a baking sheet, cover with parchment paper, and bake for 8 minutes. Reserve
Sauce
Blend the tomatoes gradually in a blender
Strain the liquid through a cheesecloth, add salt, and mix well. Reserve
Topping
Heat the oven
Saute the garlic in a tablespoon of olive oil for 2 minutes or until it starts to brown
Don't let it burn
Add the remaining sauce and turn off the heat
Spread the tomato sauce on the pre-baked pizza, leaving a 2cm border
Distribute the minced garlic on top, drizzle with the remaining olive oil, and sprinkle oregano
Bake for 10 minutes or until it's lightly browned
Serve.
