Add the yeast to the lukewarm water and stir. Put the flour and salt in a bowl, mix and pour the yeast with the water. Mix everything together to make a dough. Knead the dough well on a work surface dusted with flour and shape it into a wide, upright strip. Hold the bottom end with one hand, and with the other hand pull the loose end and fold it over. Turn the dough over and repeat the stretch-fold figure 4 times. Divide the dough into 4 equal pieces. Flatten each ball with the palm of your hand into a 1 cm thick disc, bring the edge towards the centre, turn the ball over and tuck the edge tightly underneath. Place the balls on a tray on which you sprinkle breadcrumbs or breadcrumbs, cover with a damp towel and leave to rise for 2 hours.
Roll out each ball of dough by hand to fit into a tray approx.
Mix the tomato sauce with the crushed garlic and dried oregano/ basil. Spoon over the rolled out dough, covering the entire surface. Bake in a 200°C oven for 20 minutes.
Remove from oven and top with smoked salmon, arugula, cherry tomatoes and thin slices of Parmesan cheese.
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