for 4 person

Dough

500 g	white flour
1 ½ tsp	salt
1 tsp	sugar
½ cube	yeast (approx. 20 g), finely crumbled
3 ½ dl	water
3 tbsp	olive oil

Topping

350 g	puréed tomatoes
3 sprig	oregano, finely chopped
½ tsp	salt
a little	pepper

Bake

¼ tsp	sea salt
2 sprig	oregano, leaves torn off

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Pour in the water and oil, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Topping

Flatten the dough a little, roll out the dough (approx. 30 x 40 cm) on a lightly floured surface, place on a baking tray lined with baking paper. Combine the oregano and the tomato sauce, season and spread over the dough base, leaving a border of approx. 1 cm all the way around.

Bake

Approx. 30 mins. on the bottom shelf of an oven preheated to 240 °C. Remove from the oven, sprinkle with fleur de sel and oregano.

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