Step 2

Combine the sugar and crumbled fresh yeast with the warm water. Leave in a warm place for 10 to 15 minutes until froth develops.

Step 3

Sift the flour and salt into a large bowl. Make a well and pour in the yeast mixture and a drizzle of olive oil.

Step 4

Mix with floured hands until the dough binds. Turn out onto a floured surface and knead for 10 minutes until smooth and silky.

Step 5

Place the dough in a lightly oiled non-stick baking sheet and spread out flat.

Step 6

Spread the strained tomatoes over the dough to the edges. Place the mozzarella evenly on top. Season with oregano and black pepper and drizzle with a little olive oil.

Step 7

Bake for 10 to 12 minutes until the cheese is slightly golden. Remove from the oven, top with fresh basil leaves and serve.