Add all the dry ingredients for the pizza dough into a large bowl.

Slowly add the warm water and mix with a spoon. When it's too sticky, use your hands.

Knead the dough until it's no longer sticky and you get a soft ball of dough.

Drizzle some olive oil on top of the dough and on the inside of the bowl, then cover with a lid or a damp towel and let rise for 2-3 hours in a warm area. I warm up the oven at minimum heat and place the bowl inside, turning it off. You can let it rise for up to 8 hours, or longer if you move it to the fridge.

Divide the dough into 2 or 3 smaller dough balls and cover with plastic wrap. You can either make 3 medium pizzas or 2 large pizzas with this recipe. Let them rise for another 30 minutes or up to 2 hours.

In a small bowl, mix all the ingredients for the pizza sauce and set aside.

Shred the mozzarella and squeeze it in a colander to remove as much water as possible. You can also sprinkle a bit of salt and set aside to remove even more water.

Turn on the oven at the highest temperature your oven allows, typically around 500°F (260°C), and place your pizza stone or baking sheet on the middle-lower rack to pre-heat.

Dust a pizza peel with abundant semolina or all purpose flour, and shape the pizza crust into a circle with your hands, leaving a thicker rim for a chewier crust.

Spread 3-4 tablespoons of tomato sauce with a spoon and drizzle with olive oil. Shake it slightly on the peel to make sure it still moves, otherwise, gently unstick it and dust with more semolina.

Transfer it to the oven with a firm movement of the pizza peel. Bake for 5 minutes, then add the shredded mozzarella and bake another 4-5 minutes until the crust is golden brown.

Remove from the oven and transfer to a plate. Add the basil leaves on top and cut into 6-8 slices before serving.