Margherita pizza

sauce:
process all the sauce ingredients (except oregano) in a blender;
boil this sauce for 5 minutes in a pan;
put the oregano, turn off the heat and use the sauce on the pizza;

pasta:
dissolve yeast in warm milk;
in a large bowl, mix the flour with the fermented milk;
pour the oil and knead with your hands (the warmth of the hands helps in the fermentation of the dough);
mix salt and sugar and work the dough;
transport it to a table or smooth surface, sprinkled with flour. work the dough well, kneading it constantly and hitting it on the table (the more you work the dough, the more light it gets);
when the dough doesn't stick to your hands anymore, it's because it's already in the right spot;
let the dough rest in a large bowl for about 3 to 4 hours, making a cut) a slit) in its center so that it ´´oxygen´´. cover with a cloth and keep the container in a place free of drafts, at room temperature;
after resting, divide the dough into 6 balls (portions)
on a floured surface, flatten the dough with your hands and open the pizza disk with the help of a rolling pin, crossing its directions in the dough, and turning it on its side during this process;
place the disc on a stone suitable for the oven (or roasting pan) and place it in a high oven (previously heated), if possible at 380ºc, for about 10 to 15 minutes. for domestic oven, preheat to 250ºc and bake for about 30 to 40 minutes;

pizza preparation:
remove the disk from the oven and spread the sauce over the surface of the disk, leaving 1 cm of bare edge;
cover with the 2 to 3 mm thick sliced ​​mozzarella balls, and return the pizza to the oven for about 2 to 3 minutes, or until the cheese melts;
sprinkle with basil to taste and a drizzle of olive oil.