1 1/3 cups warm water (110 degrees F)
2 1/2 teaspoons sugar
One 1/4-ounce envelope active dry yeast
2 tablespoons extra-virgin olive oil, plus more for brushing
3 teaspoons salt
3 1/2 to 4 cups Italian 00 flour or, if you can't get your hands on it, regular all-purpose flour will do
1 1/2 cups seedless strained tomatoes, such as San Marzano variety (see Cook's Notes)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Pinch kosher salt
All-purpose flour, for dredging
Semolina, for dusting
One 6-ounce ball fresh mozzarella, such as buffalo mozzarella, sliced 1/4-inch thick and then torn
6 to 12 fresh basil leaves
You can use store-bought pizza dough instead of homemade. If you can't find the San Marzano variety of strained tomatoes, you can use San Marzano whole peeled tomatoes and puree them in a food mill or food processor.
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