Dissolve the yeast in warm water and let it sit for a few minutes.

Mix the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Combine to form a soft dough.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 2 hours or until doubled in size.

Preheat your oven to its highest setting, ideally with a pizza stone inside.

Divide the dough into balls (about 220g each) and let them rest for 30 minutes.

Stretch out the dough balls into thin bases, leaving a thicker edge for the crust.

Spread a thin layer of crushed tomatoes over the base. Add a pinch of salt.

Tear the mozzarella and scatter it over the sauce. Drizzle with a little olive oil.

Bake in the preheated oven for about 6-8 minutes, or until the crust is puffed up and charred in spots.

Garnish with fresh basil leaves just before serving.