First, heat a large frying pan and add a little olive oil.
Press the garlic cloves with the flat side of the knife, peel and finely slice.
Sauté over low (!) heat (i.e. 2-3 out of 10) until translucent. This takes about 10 minutes, and the garlic should not take color at all, just become slightly yellowish and translucent. In the meantime, pour 650 ml of lukewarm (important!) water into a bowl, add the two packets of dry yeast and the fine cane sugar.
Mix well with a fork and let stand for 5-8 minutes. Put the flour and semolina in a large bowl and sprinkle in the salt. If you don’t have semolina, simply 1 kg of flour will work as an alternative.
Now make a well in the middle and pour the water with the yeast and sugar into the well and stir in with a fork with circular movements for the time being. When the stirring no longer works, because the dough has become a tough consistency, put it on a well (!) floured surface and now knead vigorously.
So really for at least 10 minutes until the dough feels supple and smooth.
This is the most important part for a successful dough – so put effort into it! Then let the dough rise, covered, in a warm place for 15 minutes. Sprinkle with flour as it does so, and cover with plastic wrap to prevent a hard crust from forming. When the garlic has become translucent, add the canned tomatoes, stir in the basil, pour in a dash of vinegar, and season with salt. The whole thing should simmer for 5-20 minutes. If the sauce seems too dry, add a little water – for me it’s usually too liquid, so it needs to cook down a bit more. Now preheat the oven to the highest setting (250°C top and bottom heat, no convection). It is very important that the oven is very hot before the pizza goes in – this is more like the optimum, i.e. a stone oven.
Then tear off a piece of dough about the size of an orange or grapefruit per pizza (the dough should have risen a bit so far) and roll out thinly on a well-floured surface with a rolling pin. So really thin to get an Italian pizza. It is important that you always use nice flour so that the dough doesn’t stick to the rolling pin or the table top.
In the meantime, taste the reduced tomato sauce again (it’s practically always missing some salt), pepper it a bit, add the bit of butter and mix it until it melts.
Now I always mash the sauce with a potato masher, so that it is not as smooth as with a blender, but also does not contain too large pieces, so that it is easier to spread on the dough base.
Now place the dough base on a baking sheet (with baking paper). A tip: To prevent the baking paper from slipping, simply place four small pieces of the dough in the four corners of the tray under the paper and press firmly on it (like plasticine).
They will more or less burn during baking, but will leave hardly any marks. Now spread about a ladleful of sauce evenly on the dough. Tear the mozzarella with your hands (good mozzarella is relatively soft and hard to cut) and spread evenly over the pizza.
Drizzle a few drops of olive oil over the top and place in the hot oven.
Important: On the lowest rack!
If the oven is really hot and the dough is rolled out thinly, the pizza does not take long. After 7-12 minutes the cheese should be melted and lightly browned. Dark, almost black spots on the edge of the dough are not bad – as long as it is not the whole edge.
Once everything has gone well, the pizza should be crispy and thin enough when held at two ends that it doesn’t buckle in the middle. So again, the most important thing: – use good oil,
– fry the garlic slowly over low heat,
– knead the dough well and for a long time – flour the work surface well, – preheat the oven to the highest heat, – bake the pizza on the lowest rack.