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# Tunisian Pizza

> [!NOTE]
> **Recipe Summary**  
> Flavorful homemade sheet-pan pizza prepared with a soft yeast dough and a rich, simmered tomato-garlic sauce with basil and oregano. Serves 4 to 6.

## Ingredients

| Ingredient | Amount | Notes |
| :--- | :--- | :--- |
| All-purpose flour | 4 cups | For dough |
| Water | 2 cups | Or 1 cup water + 1 cup milk |
| Vegetable oil | 2-3 tbsp | For dough |
| Granulated sugar | 2 tsp | For dough |
| Salt | 1 tsp | For dough |
| Fresh yeast | 1 packet (~42 g) | Yaş maya |
| Ripe tomatoes | 4-5 medium | Grated |
| Extra virgin olive oil | 2-3 tbsp | For sauce |
| Garlic | 2 cloves | Crushed / minced |
| Salt | To taste | For sauce |
| Dried or fresh herbs | 1-2 tsp | Basil and oregano (fesleğen ve kekik) |
| Grated cheese | 200-300 g | Mozzarella or Turkish kaşar |

## Instructions

{{% steps %}}
1. ## Knead and Proof Dough
   In a large mixing bowl, dissolve the fresh yeast (1 packet) with lukewarm water (2 cups, or 1 cup water + 1 cup milk) and sugar (2 tsp). Add vegetable oil (2-3 tbsp), salt (1 tsp), and flour (4 cups). Knead into a soft, smooth dough. Cover and let proof for at least 30 minutes.

2. ## Simmer Tomato Sauce
   Heat olive oil (2-3 tbsp) in a saucepan over medium heat. Add crushed garlic (2 cloves) and sauté for 30 seconds. Add the grated tomatoes (4-5), salt, oregano, and basil. Simmer until the tomato juices evaporate and a thick, spreadable sauce forms.

3. ## Roll Out and Assemble
   Lightly oil a clean work surface. Roll out the proofed dough to fit your baking sheet. Transfer the dough onto the pan. Spread the cooled tomato sauce evenly over the surface, followed by grated cheese and your choice of toppings.

4. ## Bake to Golden Perfection
   Bake in a preheated oven at 200°C (390°F) for 20 minutes until the crust is golden and the cheese is melted and bubbling.
{{% /steps %}}

## Useful Notes

> [!TIP]
> **Sauce Consistency**  
> Simmer the tomato sauce until thick and reduced; excess watery moisture will make the pizza crust soggy during baking.\n