Mix flour, yeast and 7.5 g salt. Add water and 1 tablespoon oil; stir until no dry flour remains. Rest 10 minutes, then knead 6–8 minutes until smooth and elastic. The dough should feel tacky but release from the counter; use only a light dusting of flour.

Place in a lightly oiled bowl, cover and rise about 60 minutes at warm room temperature, until visibly doubled. Divide into two equal balls, cover and rest another 20 minutes. Allow up to 10 extra minutes in a cool kitchen. Rise to the visual cue rather than the clock.

During the rise, heat the oven to 500°F (260°C) with a pizza stone or steel on the middle rack for at least 45 minutes. For a sheet-pan version, preheat an inverted heavy baking sheet. Check parchment's rated temperature; flour a peel instead when needed.

Stir tomatoes, garlic and 1/4 teaspoon salt. Stretch each dough ball to a 10–11-inch round, keeping the edge thicker. Transfer to the peel or a cool baking sheet. Spread half the sauce thinly, leaving a 3/4-inch rim, and scatter with half the thoroughly drained mozzarella.

Bake one pizza at a time for 10–12 minutes, until the base is firm and browned underneath and the cheese bubbles. Rotate if one edge colors faster. Slide onto a board, add half the basil and rest 2 minutes. Repeat with the second pizza and divide each into four slices.