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In a bowl, combine the 00 flour, water, and a pinch of salt. Mix until a rough dough forms.
Transfer to the counter and knead for about 5 minutes, until smooth and elastic.
Shape into a log and divide into 6 equal dough balls. Cover and let rest for 10 minutes.
In a separate bowl, mix the tomato passata with a drizzle of olive oil and a pinch of salt.
Lightly dust the counter and dough with semolina flour. Using a rolling pin, roll each ball into a long, thin oval.
Line a baking sheet with parchment paper and lightly coat it with olive oil. Place the rolled dough on the sheet and spoon tomato sauce evenly over each piece and a drizzle of olive oil.
Bake at 500°F for 10-15 minutes, alternating between bottom and top, until crisp on the edges and cooked through.
Remove from the oven and immediately top with fresh basil.