Mix all ingredients together and store in refrigerator for at least 20 minutes. This recipe for sauce will let you make much more than one pizza - simply save the remainder sauce for future pizzas.
To make the pizza dough:
Mix yeast with 75 ml + 5 el water in a bowl and dissolve. Allow to stand until bubbles rise (to about 10-15 minutes). Then add the flour, olive oil and salt and mix. Then knead the dough until the dough comes off the edge of the bowl. Cover the dough lightly with a little olive oil and let it rest for 12-24 hours in the refrigerator.
To make the pizza:
Leave the dough at room temperature until it is no longer cold. Preheat oven to 450 F (230 C).
With 1 TL Olive oil, lightly grease the bottom of a Springform pan. Preheat a stove burner with the pan to medium-low heat.
Drop the dough onto .5 EL of Semolina flour, and coat it lightly. Carefully stretch the pizza dough by hand and place it on the pan.
From time to time, use a butter knife to look at the bottom of the dough. Bake the dough until bubbles form and the bottom turns light brown. (This takes about 5 minutes.)
Immediately remove the pan from the heat and add 1.5 EL pizza sauce and 60 grams shredded mozzarella cheese. Place the pan in the oven and cook for 8 more minutes. To avoid burning the pizza, check it often during the last 2-3 minutes.