Mix flour with yeast, then add warm water. Then add salt and olive oil, and spices. The dough should be smooth and no longer sticky, otherwise add a little more flour.
500 g all purpose flour
7 g instant yeast
350 ml water, still
5 tbsp olive oil
1 tsp fine salt
2 tsp pizza seasoning
Cover and let rise in a warm place for at least 30 minutes so that no drafts can get to it. The longer the pizza rests, the fluffier the dough will be. The dough has now expanded and is "fluffier". Start 30 minutes timer here
Depending on your preference, you can now form pizza rolls with a little extra flour or roll out round pizzas or a large square pizza. Before rolling smooth, you should press the dough with your fingers into the desired shape. Roll out on a baking sheet with baking paper or directly on the tray for the pizza stone.
Now first spread the tomato paste and then the desired toppings (preferably cut into small pieces) - finally spread the cheese. After the pizza is baked, you can spread arugula or oregano on the pizza if desired.
2 tbsp tomato paste
200 g topping
1 tbsp herb spice
5 tbsp shredded cheese
Preheat oven to 220 °C or 200 °C or 6-7 °C and bake for about 13-17 minutes each time, until desired browning is reached.Start 13 minutes timer here