Finely chop the shallots and garlic. Optionally, you can sauté the shallots and garlic for a bit more flavor.

Then add the tomato and tomato paste and season with balsamic vinegar and spices.

The recipe is great for stocking up and can be easily frozen.

Pour the yeast in lukewarm water.

Now mix all ingredients except the salt.

Use the dough hook of the food processor for at least 5 minutes to make an elastic dough.  Now you can add the salt. Knead again for 5 min. The longer it is kneaded, the better the dough will roll out and open up.

The dough should be smooth from the edge of the bowl.  If the dough is too sticky for you, you can add some more flour.  If the dough is too dry, you can just add some water.

Now leave the dough covered for at least 4 hours.  As the dough dries quickly due to the wholegrain flour, I always cover it with a damp cloth.

Preheat the pizza stone to 250 C, 45 minutes before the end of the cooking time in the oven.

Knead dough briefly and divide into 4 equal portions.

Now roll out the dough and place it on the pizza peel and spread some of the sauce on it.  Now you can top this as you wish and immediately lay onto the pizza stone. After about 4 minutes, the pizza is ready, or when the pizza has reached its desired degree of browning.