Pizza Pie

For the pizza pie, mix flour and yeast well. Add salt, oil and water and knead well. When the dough is nice and smooth (this can take as little as 10 minutes) cover with a tea towel and leave to rise in a warm place for about 2 hours.

While the dough is resting, dice the onion and garlic and sauté with a drizzle of olive oil. Then add the sugar to caramelize the basic ingredients.

Then add the canned tomatoes, bring to a boil and then simmer for about 15 minutes. Add spices to taste, salt, pepper, some more garlic paste and onion powder and simmer again for about 5-10 minutes.

If the consistency of the sauce is not right, add water or tomato paste from the tube if necessary. Put the pot aside and preheat the oven to 200 °C – 250 °C with hot air (with 200 °C and more time the dough will be crispier).

Roll out the dough well (about 1 cm thick) and cut out 3-4 bottoms. To do this, simply turn the pan (18×18 cm or about 20 cm in diameter) upside down and place it briefly on the dough and cut along the outlines.

Prick the bottoms a little with a fork and bake in the oven for about 5 minutes on a tray lined with baking paper. Meanwhile, cut a rim from the remaining dough and place it in the baking pan lined with baking paper (or brushed with olive oil).

The dough should overlap the top edge by about 3 inches and really only be on the side. Attention, it should be no

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