Scatter the basil over and drizzle with extra-virgin olive oil. Preheat your oven to its highest setting then bake each pizza on a tray for five to seven minutes until the topping is melted and golden and the pizza crust is crisp. Sprinkle with the grated Parmesan, then break off little pieces of mozzarella and scatter all over the tomatoes. Put a small ladleful of tomato pulp in the middle of each pizza base (dry-fried if cooking in a standard oven, uncooked if using a pizza oven) and spread out to 2-3cm from the edge. For the topping, using a blender or food processor, blitz the tinned tomatoes until smooth.
Roll out and stretch each ball on a lightly floured surface to a thin circle, 25-30cm in diameter. Leave the balls to rest on the floured surface covered with a roomy plastic bag, to prevent them from drying and cracking, for about 30 minutes. Move your hand in a circular motion to roll each ball lightly but firmly into a smooth, taut ball. Flatten down each piece then fold it over and place in a cage formed by your cupped hand on the work surface. Tip your risen pizza dough out on to a lightly floured surface and divide into four 200g pieces. Put the dough back into the bowl, cover with a large plastic bag and leave to rise for at least two hours, though ideally three to four.
Alternatively, use an electric mixer fitted with the dough hook to mix and knead the dough, allowing two minutes on a slow speed and seven on medium.
Tip the dough out on to a lightly oiled surface and knead well for 10 minutes until smooth and elastic. Put all the dough ingredients into a large bowl and mix, using one hand or a wooden spoon, until you have a soft dough that comes together as a ball.
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