Mix the flour and 650ml of lukewarm water together until it combines to form a rough mass. Dissolve the yeast in a tbsp of lukewarm water, then add to the dough and mix for a few mins.

Add the salt and keep mixing until you have a smooth elastic dough. This will probably take about 10 mins total mixing.

Shape in a large ball and place into a clean mixing bowl.

Cover and prove until doubled in size (a few hours at room temperature or overnight in the fridge).

Portion the dough into balls, place onto a clean tray leaving about 3 inches between each ball. Cover with clingfilm and allow to prove for another few hours until soft and pillowy.

In a bowl, crush the tomatoes by hand until pulpy, then season with salt. Chop or tear your mozzarella into chunks and put into a bowl.

Once ready, heat a frying pan over a medium high heat and preheat your grill on high. Stretch your pizza out on a well floured surface and place into your frying pan.

Spoon on 3 tbsp of the tomato sauce and spread across the base. Grate over a little parmesan, if using, then add a few basil leaves. Top with a handful of mozzarella.

Cook until the base is golden and crispy, about 3 mins, then place under the grill for another 2 or 3 mins until the top is golden and the cheese is bubbling.

Remove, finish with a drizzle of olive oil and serve hot!