Pizza Margarita

Mix yeast, sugar and 2 tbsp of warm water.

Add 2 tablespoons of flour, mix well, cover with a towel and place in a warm place for 30 minutes.

Pour the remaining flour on the work table, in the middle make a depression. Put the sourdough into the hole, salt, add about 125 ml of warm water. The dough should be soft, but it should not stick to your hands.

Knead the dough until it is smooth and elastic (about 10-15 minutes). Cover the dough with a towel and leave in a warm place for 1 hour. The dough should approximately double in volume.

Slice the tomatoes into circles.

Grate cheese on a grater.

Heat the oven to 230°C. Take a round pizza pan about 28 cm in diameter (if you don't have a pan, you can use a regular pan), brush with olive oil and dust with flour.

Knead the dough one more time, roll out thinly about the size of the molds and place it in the molds, making small rims around the edges. Pierce the dough in several places with a fork.

Spread the cheese evenly on the dough, then the tomatoes, salt, pepper, drizzle with olive oil and bake for 15-20 minutes.