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Preparation

1. Mix the flour, yeast and salt, then work in the water and oil to a soft dough.
2. Knead for 10 minutes until smooth and elastic, then prove for an hour until doubled.
3. Crush the tomatoes with a pinch of salt and a splash of olive oil to make the sauce.
4. Divide the dough into four and stretch each piece out on a floured tray.
5. Spread a thin layer of sauce over each base, leaving a clear rim.
6. Scatter over the torn mozzarella and bake at the oven's highest setting for 8 minutes.
7. Finish with fresh basil and a final drizzle of olive oil before slicing.