In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil, then knead until smooth and elastic (about 8–10 minutes).
Place the dough in a lightly oiled bowl, cover, and let rise for 2 hours or until doubled in size.
Preheat the oven to 250°C (480°F). If using a pizza stone, place it in the oven to heat.
Divide the dough into 2 portions. Roll out each portion into a thin circle on a floured surface.
Spread tomato passata evenly on the base, season lightly with salt, and drizzle with olive oil.
Add mozzarella pieces and fresh basil leaves.
Bake for 10–12 minutes until the crust is golden and the cheese is bubbling.
Serve hot with an extra drizzle of olive oil if desired.
