Weigh out the flour and add the yeast and salt. Mix together.

In a separate bowl, whisk warm water, honey, and olive oil together. Pour into the flour mixture.

Mix until a soft, shaggy dough forms, adding more water if needed, a tablespoon at a time.

Knead the dough on a lightly floured surface until smooth and elastic. It should spring back when gently poked.

Lightly oil a medium mixing bowl and place the dough inside. Cover with a tea towel and let rise in a warm place for 30 minutes until doubled in size.

Knock the air out of the dough, then divide in half. Use one half for the pizza and freeze the other half for later use.

Pour the passata into a saucepan and add the tomato puree, garlic granules, oregano, basil, olive oil, and honey or sugar.

Bring the sauce to a simmer, whisking continuously for about 10 minutes until thickened.

Let the sauce cool before using.

Preheat the oven to 250ºC. Place a baking tray in the oven to heat.

Roll out the pizza dough on a lightly floured surface to about ¼ cm thickness. Place on baking paper for easy transfer.

Top the dough with the homemade pizza sauce and shredded mozzarella.

Tear the fresh mozzarella ball and distribute evenly on the pizza. Add basil leaves on top.

Carefully transfer the pizza to the hot baking tray using the baking paper.

Bake for 10-12 minutes until the pizza is bubbling and golden.