Pizza Margarita

• First of all, I have to say at this point that it makes a huge difference whether you use a pizza stone or not. The stones are not expensive and enrich your kitchen not only for pizza but also for tarte flambée, pizza rolls and everything where you need a lot of bottom heat quickly. Conclusion: it's worth buying!

For the sauce

• Bring the pizza tomatoes to the boil together with the sugar and garlic granules, then puree and only then add the oregano. Optionally, use pizza tomatoes with garlic the rest of the way as in the first variant.

For the dough

• Put all the ingredients for the dough in a food processor or knead with a hand mixer until the dough is no longer sticky. This should then go for about an hour in a warm place covered with a cloth.

The preparation

• Put the pizza stone in the oven and heat up top-bottom heat to the highest level. Knead the dough again and divide it into three equal parts. It is also advisable to divide the two types of cheese directly into three equal portions. Roll out the dough, spread it with the sauce and first spread the pizza cheese, then the mozzarella on the pizza. The baking time at 300 ° C and the use of a pizza stone is approx. 6 minutes per pizza. After frying, drape the basil leaves on the pizza.