• 1 recipe Bread Dough, divided into tangerine-sized balls
• 1 × 500 g tin best-quality tomato pieces
• salt and pepper
• good olive oil
• a handful of basil leaves, shredded
• 1 buffalo mozzarella, very finely diced

Preheat the oven to its maximum, and put the baking sheets in the oven as for the previous recipe.

Tip the tomato pieces into a bowl, and season generously. Mix in a good slug of olive oil and add the shredded basil leaves. This is the tomato sauce base for all pizze involving tomato, with a distinct lack of cooking.

Roll out a circle of dough as for the previous recipe.

Smear the pizza base with about 2 tbsp of the sauce, using the back of the spoon to spread it. Leave a 2 cm band of clear dough all the way round. Scatter lightly with mozzarella dice. Season the pizza and sprinkle with olive oil (this oil on top is important, it speeds up the cooking of the pizza top while the by now very hot baking sheet is coping with the bottom). Bake for 8–10 minutes until the rim has risen and browned and the topping is bubbling viciously.

Immediately start making another one. Never make pizza wait, it should be eaten as soon as possible.