Here's how to do it: Mix yeast and sugar with 250 ml of warm water and let it sit for 10 minutes.

Pour half the flour into a countertop mixer using a dough hook, pour in the yeast mixture, and mix on medium speed for 10 minutes (or pour the flour into a bowl and knead with oiled hands for 5 to 10 minutes).

Leave in a warm place for 10 more minutes, then add the remaining flour and oil.

Beat or knead the dough for 5 minutes.

Place in a well-greased bowl, cover with a cloth and leave in a warm place to double in size - this should take about an hour and a half.

Heat the oil in a pan over moderate heat.

Add the onions and cook for 3 minutes, stirring constantly.

Add garlic, 1 teaspoon sea salt, and 1 teaspoon black pepper and cook 2 minutes more.

Add the tomatoes and bring to a boil, then reduce the heat and cook for 20 minutes, stirring occasionally.

After the dough has fully risen, gently spread the dough on the chopping board and knead for 4 minutes until the dough becomes soft but not too elastic.

Divide into 6 pieces, roll into balls and leave for 10 minutes.

Heat the oven to the highest temperature possible and place a flat baking sheet in the oven.

Using a mixed rolling pin, roll out each ball of dough as thinly as possible.

Remove the baking sheet from the oven, oil or dust it with flour and carefully transfer the dough base to the oven.

Spread on some tomato sauce, then cheese and any toppings you want.

Bake for 5-10 minutes, depending on your oven temperature, until the dough is crispy and the cheese is melted.

Finally sprinkle with basil.