Pizza, needs no introductions.
Make a Biga with 220 grams of flour, 130 grams of water and a pinch of yeast.
After it has fermented overnight, add to the Biga, 150 grams of water, 220 grams of flour, 10 grams of salt and 5 grams of yeast.
Knead into a soft ball and let it rise for an hour.
Divide into 3 balls and keep it in the fridge till you are ready to make the pizza.
You will need to get the base out at least 2 hours before you plan to put them in the oven.
Saute chopped garlic in olive oil. Add a can of peeled tomatoes. You can use regular tomatoes but canned are way better. Cook down till the sauce is nice and thick. Add in a couple of basil leaves with any dried herbs of your choice.
Let it cool.
Stretch the pizza balls into the shape of a pizza. Do no use a roller pin. Try and stretch it thin but keep the ends a little thick.
Apply the sauce, put lots of mozarella cheese.
Bake at 200C for about 12 mins or so. Garnish with fresh basil leaves.