Mix flour, yeast and salt in a large bowl. Add the water and olive oil and mix to form a rough dough. Knead for 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover and rest for 1 hour until doubled.
Meanwhile, combine the crushed tomatoes, garlic, oregano, salt and pepper for the sauce.
Preheat oven to its highest setting (250°C / 480°F) with a pizza stone or heavy baking tray inside.
Divide the dough into 2 balls. Stretch each ball on a floured surface to a thin round approximately 30 cm in diameter.
Spread a thin layer of tomato sauce over each base, leaving a 2 cm border. Scatter the torn mozzarella over.
Slide onto the hot stone or tray. Bake for 8–10 minutes until the crust is puffed and charred at the edges and the cheese is bubbling.
Remove from the oven. Scatter fresh basil leaves over and drizzle with extra virgin olive oil. Serve immediately.
