1 large handful fresh basil leaves
1 x 400g tin plum tomatoes, preferably San Marzano, blended to a pur茅e
200g/7oz semolina flour
800g/1lb 12oz 00 flour
1 tbsp caster sugar
4 tbsp extra virgin olive oil
1 tsp salt
1 tbsp vegetable oil
1 x 7g sachet fast-action yeast
400g/14oz mozzarella cheese, torn into pieces