Of flour, margarine, 3-4 tbsp cold water and a pinch of salt knead dough forms into a ball, wrap in greased with vegetable oil paper and leave to stand in the refrigerator for 30 minutes. Peel the tomatoes, cut, cleaned of seeds and flesh together with the onion, garlic, parsley, bay leaf, pepper and a pinch of salt, boil on low heat 30-40 minutes to give a thick paste. Roll out the dough into a sheet with a thickness of 0.5 cm and 22-23 cm in size (to cover the bottom of an oiled baking dish). The crust with a fork, cover with buttered paper and bake in a hot oven for 15 minutes. Prepare sauce from the butter and flour, diluted with milk and boil for about 10 minutes while stirring. Add salt, remove from heat and mix with grated cheese. On dough pour the tomato puree, pour the sauce and dopicha another 10 minutes.