Place the flour and salt into a large bowl and mix well to evenly distribute the salt. Dissolve the yeast in the water, then gradually pour it into the flour, mixing with a wooden spoon until a soft, wet dough forms. Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic. Shape into a ball, return to the bowl, cover and leave to rest at room temperature for 1 hour.

Transfer the dough to a floured surface and divide into 10 equal portions. Roll each portion into tight balls, ensuring there are no air pockets. Place onto floured trays, spacing them apart, cover and leave to rise at room temperature for around 5 hours until light and airy.

Meanwhile, prepare the sauce by combining the chopped tomatoes, basil, olive oil and salt in a bowl. Mix well and set aside.

Preheat a pizza oven to around 450°C, or preheat a conventional oven to its highest setting for at least 30 minutes with a pizza stone inside.

Working with one dough ball at a time, place it on a lightly floured surface and gently press from the centre outwards to form a 30cm disc, leaving a slightly thicker edge. Spoon a small amount of sauce into the centre and spread it outwards, leaving a 1cm border. Scatter over the mozzarella and drizzle lightly with olive oil.

Transfer to the oven and cook until the crust is puffed and lightly charred and the cheese has melted—about 60 seconds in a pizza oven or around 4 minutes in a home oven. Repeat with the remaining dough and serve immediately.