Mix the buckwheat flour with the yeast and Italian herbs and then add 250 ml of water. Knead a smooth dough by hand, it might be a little sticky at first, but this will get better. Continue kneading until a firm ball is formed. If the dough is too dry, you can add some more water and keep kneading.
Cover the dough ball with a thin layer of garlic olive oil and leave it covered in a bowl to rise on a warm spot. The rise takes about 60 minutes and the dough ball will increase about 1.5-2x in volume.
Prepare the tomato sauce: cut the basil leaves into small pieces and add them together with the passata di pomodoro, 1 tablespoon of garlic olive oil and ground pepper as desired in a saucepan. Heat the whole and let it simmer for a few minutes.
Preheat the oven at 225 degrees centigrade.
Cut the pizza toppings in small pieces.
Give the dough one last knead, en divide it into 4 equal pieces.
Take out the baking paper and take 1 of the dough balls. Spread the dough by hand on the baking paper to roughly a round / square. It helps if you have cool hands. Cover the dough with another sheet of baking paper and roll it out with the dough roller to the desired thickness.Remove the upper layer of baking paper and use the circular baking mold or bowl to create a perfect circle. Remove leftover pieces of dough to use with your next pizza.
Spread a thin layer of pizza sauce on the dough and spread it as desired. Top the pizza with a lot of vegetables and less fish / chicken and cheese to keep the pizza healthy. (I do not like crusts, so I have covered the whole pizza side to side. You can leave the sides open and fold it over to make the crust).
Place the pizza with the baking paper on the baking tin and put in the oven for about 15-20 minutes. Check regularly from 15 minutes if the pizza edges look crispy / brown. If so, the pizza is done.
Serve the pizza (add some rucola or basil) with a green salad. Enjoy your meal!
Repeat step 7 to 10 for the other 3 dough balls