Place the flour, yeast, salt and sugar in a large bowl and mix well. Make a well in the centre and add the warm water and olive oil. Stir until combined and then use your hands to bring dough together in the bowl. Turn the dough onto a lightly floured surface and knead for 3-5 minutes or until the dough is smooth and elastic. Spray a large clean bowl with olive oil spray. Place the dough in the bowl and cover with plastic wrap and a dry tea towel and place in a warm draught free place until dough has risen and double in size; approx. 1 hour. Divide the dough into three portions. Roll out one portion of dough on a lightly flour surface to fit a 28cm greased pizza tray. Transfer to the tray and repeat with remaining portions of dough.

Using a stab blender; process tomatoes, juice and all, until smooth. Season heavily with salt and pepper. Spread sauce evenly over the prepared bases. Top with slices of buffalo mozzarella.

Bake pizzas at 230°C (210°C fan forced) for 20 minutes or until golden and the pizza slips easily off the tray. Garnish with basil leaves. Serve.