Make the dough

• Dissolve the yeast in the lukewarm water in a bowl.
• Add the flour and mix, then add the salt and olive oil.
• Knead until smooth and elastic.

Let the dough rise

• Cover the bowl and let the dough rise until doubled in volume.
• Divide into balls and let them rest covered.

Prepare the topping

• Crush the peeled tomatoes with a pinch of salt.
• Drain and tear the mozzarella.
• Wash and dry the basil leaves.

Shape the bases

• Preheat the oven as hot as possible with the baking tray inside.
• Stretch each dough ball by hand into a thin round base, keeping a thicker rim.

Top and bake

• Spread the crushed tomatoes over the bases.
• Scatter the mozzarella and a few basil leaves.
• Bake on the hot tray until the crust is puffed and charred in spots.

Serve

• Finish with fresh basil leaves and a drizzle of olive oil.
• Serve immediately.