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Add the flour, yeast, olive oil, sugar, and half of the water to the stand mixer. Run the stand mixer on low speed for 4 minutes and on high speed for 11 minutes. Add the remaining water to the dough slowly while kneading it.

The dough will become stiff. At this point, add the salt. Run the stand mixer for 5 more minutes on high speed.

When the dough is not sticky and soft, grease your counter with some olive oil. Transfer the dough to the counter. Drizzle some olive oil over it.

Gently spread the dough on the counter with your fingertips. Cover it with a plastic wrap. Let the dough rest on the counter at room temperature for 30 minutes.

After the resting time of the dough is over, cut pieces that will weigh 190 grams each with a dough cutter spatula. Fold the pieces you cut inward with both hands and roll them. Without pressing on the dough in your palm, turn it with your thumb and little finger and give the dough a ball shape.

Sprinkle some flour on the bottom of a deep and wide rectangular container. Place the doughs you shaped in the container so that they do not touch each other and leave some space between them. Cover it with a plastic wrap. If you want to get the best performance from the dough, ferment it in the refrigerator at +4 degrees for 48 hours. After 48 hours, ferment it at room temperature for 1 hour. If you are in a hurry, you can also use the dough by fermenting it at room temperature for 4 hours.

Put all the ingredients in a saucepan. Grate the garlic finely.

Put it on a stove over medium heat and stir until all the ingredients are homogeneous. After it boils, simmer the sauce for 5 minutes over medium heat. Turn off the heat after 5 minutes and let it cool down. You will use the sauce cold, so it is important that it is not hot.

After everything is ready, sprinkle plenty of flour on the counter. Carefully transfer the dough to the counter with the help of a dough scraper without deflating it. Add some flour on top. Press the dough with your fingertips to expand it. Form a round shape by pressing the edges.

Then, hold the dough with one hand and stretch and open it by pulling it clockwise with the other hand. Be gentle with the dough at this stage and be careful not to tear it. You will repeat this step until the dough expands and takes shape. If this method is difficult for you, you can also open it with a rolling pin.

Place the dough you opened on your baking tray. Make sure there are no tears in the dough and that the dough is the same thickness everywhere. Then pour two ladles of sauce over it. Spread the sauce nicely with the back of the ladle so that it does not overflow the edges.

Sprinkle the grated mozzarella over it. Slice each cherry tomato. Add the slices to the pizza as you wish. Bake in a preheated oven at max degree setting for 5-10 minutes. When the edges turn golden and brown, your pizza has reached the desired taste.

1. We added the salt later while kneading the dough because the yeast activates better this way and you can achieve the texture you want.

2. If you grease your hands with some olive oil while shaping the doughs, you can give the dough a smoother shape.

3. Be careful not to hit the dough too much when cutting it, so that the air of the rested dough does not deflate.

4. There must be some sprinkled flour under the doughs, otherwise they stick to the container and you deflate them when you take them out. Also, pay attention not to sprinkle too much flour, otherwise it can absorb and dry the moisture of your doughs.

5. You must cool the pizza sauce before using it.

6. Be careful not to thin the middle too much when opening the pizza. If the middle is too thin, you cannot get the base you want. Also, the risk of tearing and breaking the dough increases. If you want a pizza without edges, you can easily open it with a rolling pin.

7. Semolina flour is generally preferred when opening the dough in restaurants. Semolina flour preserves the shape of the dough and makes it easier to open. If you are making it at home, you can also achieve the same performance by mixing a little bran flour with normal flour.

8. Be careful not to spill the sauce over the edges when pouring it over the dough. If it spills, you cannot get the crispy edge you want from the pizza.

9. Pizza ovens generally operate at 750 F and above. Therefore, when baking pizza at home, you should use the highest setting of the home oven. This way, you can bake it in a controlled way between 5-10 minutes.

10.This recipe makes 6 pizzas. The given cheese weight is for all pizzas. That means 120 grams of cheese will be used for each pizza.

-- That's it. You learned the whole secret of the Italian pizza in restaurants. Try it and enjoy it :)

This calculation is for one serving.