Use a baking stone for an extra crispy crust. Alternatively, you may leave a baking tray in the oven while heating and transfer the pizza only immediately before baking.
Serve straight from the oven with a fresh green salad on the side.
Dissolve the yeast in water and add oil, salt, and most of the flour. Work into a smooth dough, adding flour as needed. Cover the bown with plastic wrap and let rise for about 1.5 hours at room temperature. Meanwhile saute garlic and tomato puree in oil in a frying pan. Add the crushed tomatoes and oregano. Let boil up into a thick sauce - this will take approx. 20 minutes. Season with salt and pepper and let cool down.
Preheat the oven to 250 C. Peel and slice the onions for topping. Now divide your dough into 4 parts and roll them into four thin and round crusts. Place them on baking trays lined with paper, top with sauce and onion and bake for around 10 minutes. Once done top with white cheese cubes and fresh basil.