How to make
Crumble the yeast into a small bowl.
Pour the water and mix very well.
Add the sugar, salt and 2 tbsp. of flour.
Mix and pour it into a floured bowl.
Leave it in a warm place for 30 minutes, until it rises.
The remaining flour is poured into a baking pan, in which it will be kneaded.
A well is made into which the yeast mixture is poured after it has risen.
Add half of the olive oil and knead the dough, which is kneaded for 10 minutes.
Place the pizza dough in a floured bowl, cover it with cling film and leave it to rise for 60 minutes.
Divide the dough into three balls.
Each ball is rolled out thinly and placed in a smeared with the remaining olive oil baking pan.
The pizza is spread with tomato puree, but don't spread the edges with it.
Sprinkle it with grated garlic and oregano.
Drizzle with olive oil, add salt, black pepper and basil leaves to finish off the Marinara Pizza.
Bake in a preheated oven for 10 minutes at 430°F (220°C), until the edges are crispy and the Marinara Pizza by an Old Italian recipe is baked underneath.
