For the dough: Dissolve the yeast in the water, pour the liquid obtained into the flour and start kneading. Before the water is completely absorbed, add the salt and knead vigorously for 10 minutes. Cover the mixture with a damp cloth (or cling film) and leave to rise for at least 2 hours. After this time, take the dough and make two balls. Leave to rise for another 4-6 hours.
For the filling: Blend the peeled tomatoes with salt and oil to taste, until the mixture is uniform. Leave to rest for the entire duration of the pizza rising. Next, cut the mozzarella into cubes. After the rising time, preheat the oven with the stone inside. Then roll out the balls of dough with a rolling pin, season with a drizzle of oil, the tomato and garnish with mozzarella and a basil leaf. Bake on the stone.
260 ° C for 7 minutes