In a large bowl, melt the yeast in the water, and add the flour. Mix with your hands for a few minutes and, before the water is totally absorbed, add the salt. Mix everything vigorously for at least 10 minutes. Add the Olio Extravergine d’Oliva Toscano IGP and knead for another couple of minutes, until the dough has completely absorbed the oil.
Let the dough rest covered by a cloth between 2 and 4 hours until the dough has doubled in volume. Divide the dough into balls of about 280 g and let them rise for another hour. Roll the balls directly into a previously oiled pan. Season the tomatoes with oregano, salt, and a drizzle of Olio Extravergine d’Oliva Toscano IGP and spread them on the pizza. Preheat the oven to 180° C and cook the pizza for 7-8 minutes. Halfway through cooking, add the well-drained Mozzarella STG, and finish cooking.
Remove the pizza from the oven, add a drizzle of Olio Extravergine d’Oliva Toscano IGP and a couple of basil leaves. Serve hot.