Yeast crumble and dissolve in a little warm water.
Wheat flour in a bowl. In the middle form a well and do yeast starter into it. Mix only a small part of the flour now. In the well it should still remain liquid. cover around for 10 minutes with a cloth and when the approach has enlarged will continue.
Now 125 ml lukewarm water, olive oil and salt therein and provide slow process the flour from inside to outside. Once the consistency of the dough allows it, we switch to a floured surface and knead the dough about 10 minutes to a smooth dough.
Dough into a ball and oiled with hands (vegetable oil) lightly oil the ball. Place in a large bowl, cover with a cloth 1,5 - 2 let rest hours, until the volume has doubled.
Kneading 3 minutes. A ball and roll it out thin.
Spread pizza with tomato paste and prove arbitrary.
Preheat oven to 230 ° C (circulating air at 210 ° C). bake pizza ready in 12-15 minutes.