1. 1

   Step 1

   Dissolve 21 g fresh yeast and 1 tsp sugar in 160 ml lukewarm water and let stand for 5 minutes until the mixture is frothy.

   Timer 5 min
2. 2

   Step 2

   Mix 250 g pizza flour and 1 tsp salt in a bowl. Add the yeast water and 1 tbsp olive oil.

3. 3

   Step 3

   Knead the dough vigorously for 8-10 minutes until smooth.

   Timer 10 min
4. 4

   Step 4

   Cover the dough and let it rise in a warm place (approx. 35 °C) for 40-60 minutes until it has doubled in volume.

   Timer 60 min
5. 5

   Step 5

   For the sauce, heat 1 tbsp olive oil in a pot and briefly sauté 1 finely chopped garlic clove.

6. 6

   Step 6

   Stir in 200 g strained tomatoes, 0.5 tsp salt, 0.5 tsp sugar, and 1 tsp dried herbs.

7. 7

   Step 7

   Let the tomato sauce simmer for 5-10 minutes over medium heat.

   Timer 10 min
8. 8

   Step 8

   Preheat the oven and baking sheet to 240 °C top/bottom heat (or 220 °C fan oven).

9. 9

   Step 9

   Roll out or stretch the pizza dough thinly on a floured surface, being careful not to flatten the edge to keep it airy.

10. 10

    Step 10

    Place the dough on parchment paper and spread thinly with the prepared tomato sauce.

11. 11

    Step 11

    Distribute 100 g halved cherry tomatoes and 100 g vegan mozzarella evenly over the pizza.

12. 12

    Step 12

    Bake the pizza for 12-15 minutes on the middle rack until the edge is golden brown and crispy.

    Timer 15 min
13. 13

    Step 13

    Before serving, top the hot pizza with 1 handful of fresh arugula.

14. 14

    Step 14

    Drizzle with 1 tbsp olive oil, optionally sprinkle with 1 tbsp vegan parmesan, and garnish with basil.

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