In a bowl, combine flour, yeast (instant or finely crumbled fresh), sugar, and a pinch of salt. Mix.

Then add about ⅙ cup of warm water (pour the water in small batches, knead the dough and add more if necessary). Combine all ingredients and knead a uniform and elastic dough. If the dough is too sticky, add a little flour.

Leave the kneaded dough in the bowl and cover it lightly with greased cling film or a cloth. Set the dough aside to rise in a warm place for about 1 hour, e.g., in an oven preheated to 35°C (put it in the turned-off oven). Towards the end of the dough's rising, prepare the remaining ingredients.

In a small bowl, place passata and peeled and crushed garlic. Season to taste with salt, pepper, oregano, and sweetener. Mix well.

Grate or finely chop the cheese. Cut the mozzarella into slices.

Line a baking tray with baking paper. Once the dough has risen, remove it from the bowl, knead a few times and shape it according to preference into a thin or thick base. Transfer to the tray. A thick base should be left in a warm place for 15-20 minutes to rise again after shaping. A thin base can be prepared immediately. Preheat the oven to 220°C. Spread the prepared tomato sauce on the shaped base and evenly distribute the cheeses on top. Bake in the oven for 8-20 minutes, depending on the thickness of the base. Be careful not to burn the pizza. Remove when the cheese is melted and the dough is lightly browned.

Optionally, add basil leaves or arugula after removing it from the oven.