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1. 1. Prepare the starter. Dissolve the yeast in warm water, add flour (1 tablespoon per pizza portion) and sugar, mix well, and set aside for about 10 minutes. After 10 minutes, the starter should become slightly frothy.

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2. 2. Sift the flour into a bowl, mix with 2/3 of the salt and the activated charcoal. Make a well in the center and pour in the starter. Gradually mix the flour into the liquid using a spoon, stirring for about 3 minutes. At the end, add olive oil.

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3. 3. Transfer the combined dough onto a floured surface. Knead it for about 15 minutes until it becomes elastic and smooth (you can also use a stand mixer for this).

4. 4. Place the kneaded dough into a large bowl, cover it with a cloth, and let it rise for about an hour. Once risen, transfer the dough back to the surface and knead it briefly. Divide it into equal portions based on the number of servings (1 portion = 1 dough ball). Form balls and let them rest under a cloth for about 7 minutes.

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5. 5. Stretch the dough into a pizza shape using your fingers on a baking tray or a pizza pan. Grease the tray or pan with olive oil. Leave the edges slightly thicker.

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6. 6. Blend the canned tomatoes with oregano and the remaining salt. Slice the mozzarella and olives.

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7. 7. Spread the tomato sauce over the dough, then top with mozzarella and olives. Let the prepared pizza rest for another 15 minutes so the dough rises slightly again.

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8. 8. Bake for 8–10 minutes at 250°C.

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