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Add the heated tap water in a bowl and gently stir the yeast into the water for no more than 5-10 seconds. Set aside and let the yeast bubble and foam for at least 3 minutes.
Sift together dry ingredients (2 cups of flour, salt and sugar.)
Add the olive oil to the yeast and water mixture. Then mix the wet and dry ingredients together in a bowl for 1-2 minutes with a wooden spoon.
Once that’s done, knead the dough for 4-5 minutes by hand until a dough ball is formed, cover with a tea towel and set aside in a warm place.
When the dough is ready, using a rolling pin, roll half of the dough into a rectangular shape the size of your pizza pan. Repeat for the second pizza.
Spread a good layer of the Mutti Pizza Sauce, evenly distribute the mozzarella over the flatbread and season with freshly crushed black pepper.
Bake for 10 minutes at 180˚C. Remove from oven and garnish with the chopped basil, drizzle with extra virgin olive oil, then finish under the grill (at 210˚) for 1-2 minutes (keep checking, so it doesn’t burn). Once ready slice into wedges and serve.