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Dissolve the yeast in the water, add the flour and olive oil and knead into a smooth dough. Add the salt and knead further. The gluten structure needs to be really good - the dough should be stretchable and able to be rolled out very thin without tearing.
Divide the dough into two balls and let rise until doubled in size.
Spread out the dough on a semola-dusted surface from the center outwards, as shown in the video.
For the sauce, crush the Marzano tomatoes by hand in a bowl, add fresh basil, salt and olive oil.