Ok I am talking about childhood memories here, when my Nonna Rosa made delicious Pizza al Pomodoro... how it's  traditionally done in South Italy... Nothing compares to that.  I tried to make it many times,  and failed. This recipe comes as close as I remember it, so I needed to write it down! I think the secret is linked to the time it takes to prepare the Pizza, to allow the yeast to activate, to let the dough rise, just slow-cooking, how it was done back in the days :-)  And of course I put a lot of love into it, that always helps!

Ingredients (for 1 baking sheet - 4-6 servings)

• 500g flour (I mixed 370g Pizza-flour and 130g white flour)
• 3 dl lukewarm Water (35 - 40° degrees)
• 30 ml native Olive oil
• 1/2 cube fresh yeast, or 7mg dried yeast
• 1 teaspoon salt
• 1 teaspoon sugar

Preparation

• Dissolve the yeast with 1 dl water and sugar - set aside for at least 30 min, until you see bubbles (the yeast is activated)
• Sieve the flour into a bowl,  slowly add the yeast-water and start to knead
  (if you use a mixer, start low,  Kitchenaid: 1)  
• then start to add the remaining water (keep a small sip) and keep kneading
• add the salt to the remaining sip of water, then add it  to the mixture and knead
• start to slowly pour the olive oil, keep kneading
  
• once you have a smooth dough you are done with the kneading (test: form a ball, punch it with your finger, if the dough comes back it has the right elasticity)
• add some olive oil in a bowl, add the dough and add a bit of olive-oil to the dough as well; cover the bowl with a clear kitchen towel, and let it rest in a warm place for 2-3 hours
• Take your baking sheet, cover your hands with olive oil and take the dough out of the bowl into the sheet, by forming a rectangular shape with your fingers 
• Let it rest again for 30 mins, before you top it with your tomato sauce, dried oregano  and other ingredients of your choice  
• bake at 200° degrees for 15-18 mins