1 tsp of honey,
1 tsp of salt,
50 ml of water,
4 or 5 stewed tomatoes,
and Pepper
Fresh oregano
BIGA (see in recipe list)

Transfer BIGA to bowl
Add salt to water
Add honey to water/salt
Add mixture to Biga
Integrate Biga for 15-20 minutes (until water is fully integrated)
Move to counter and work into a ball
Cover with Plastic and wait 10 minutes
Pull with two fingers and work dough until smooth- 10 minutes
(Machine can be used for above)
In clean container add olive oil to sides and add dough
Cover container with Plastic and wait 60 minutes
Work dough again into a smooth ball and cover and let rest 20 minutes
In 8x8 in. put oil pan, make sure everywhere
Add dough to pan and add a little oil
Press a little till flattend disk
Cover with Plastic and wait 30 minutes
Place 4- 5 stewed tomatoes in bowl
Add a pinch of Pepper, Oregano and Sea Salt
Add a bit of olive oil and crush tomatoes by hand
(leaves little chunks of tomato)
Press to edges of pan, cover and let rest for 15 minutes, make sure its even
Make sure dough is to the edges and corners. Add shredded Brick cheese to the
edges and fresh mozerella
Add oregano to top then add sauce
Prehead oven to 450 deg
Bake for 15-20 minutes