1. The base
Put the flour into a large bowl and stir in the yeast and salt.
Make a well, pour in 200ml of warm water and 1tbsp of olive oil.
Mix with a wooden spoon until you have a soft, slightly wet dough.
Turn the dough onto a lightly floured surface and knead for around 5 mins until smooth.
Cover the dough with a tea towel and set it to one side. You can leave the dough to rise if you prefer, but it’s not essential for a thin crust.
2. The tomato sauce
Mix the passata, crushed garlic and basil (optional), then season.
Leave the sauce to stand at room temperature while you mould the base.
3. Roll out the dough
If you’ve let the dough rise, give it a quick knead before dividing it into two balls.
Roll the dough into large rounds on a floured worktop (about 25cm diameter each).
Ensure the dough is very thin as it’ll rise in the oven.
Place the dough rounds onto two floured baking sheets.
4. Add the toppings and bake
Heat the oven to 240°C/220°C fan assisted/gas mark 8.
Place an upturned baking tray (or another baking sheet) onto the top shelf of the oven.
Smooth the sauce over the dough rounds with the back of a wooden spoon.
Scatter with grated cheese and tomatoes. Then drizzle with olive oil and season.
Place one pizza (still on its sheet) on top of the preheated tray/sheet.
Bake 8-10 mins until crisp.
Drizzle some more olive oil and scatter the basil leaves.
Repeat this step for the other pizza.