Place the flour and salt in a large bowl and make a well in the centre. Pour the yeast and water mixture and the oil into the well.

Knead the dough by hand, with a hand mixer or in a food processor for 10 minutes until smooth. Then place the dough in a bowl, cover it and leave it to rise in a warm place for 45–60 minutes until it has roughly doubled in volume.

In the meantime, slice the tomato and mozzarella thinly.

10 minutes before the dough has finished rising, preheat the oven to 230 degrees on the fan setting with a baking tray inside.

On a floured work surface, roll out the dough very thinly to the size of the baking tray and place it on a sheet of baking paper. Spread the tomato sauce over the dough, leaving a 1 cm border free.

Arrange the tomato and mozzarella slices evenly over the tomato sauce. Remove the hot baking tray from the oven.

Carefully slide the baking paper with the pizza onto the tray and bake the pizza in the preheated oven for about 20 minutes.

Finally, sprinkle with the plucked basil leaves.