In a bowl combine the baker’s yeast in ½ of water.
In a food processor combine the flour, honey and salt. Increase the speed to medium and add the yeast mixture until a soft ball forms.
Gradually add olive oil while processor is working.
Remove the dough from the bowl and knead for a few minutes on a floured surface to prevent sticking.
Place in a bowl and cover with a clean cloth. Let the dough rise for about 30 minutes at room temperature
Remove the dough from the bowl and knead it with your hands until it is smooth. Form your pizza dough onto a round ball and transfer to a cleaned, oiled and floured bowl. Cover with plastic wrap and place in a warm place. Let it rest for about 8 hours.
Divide the dough into 4 equal pieces. Using floured hands, shape each half into a boule (ball shape) by folding the dough under itself.
Set each boule on a floured surface and knead.
Transfer the bases to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust. Cover with a clean cloth and allow them to rise for about 1 hour.
Pre-heat the oven to 400ºC. (If you have some dishes, pans, ..made of refractory clay to bake pizzas, put them inside the oven)
Remove mozzarella from the fridge. If it’s incredibly watery fresh mozzarella (all brands vary) you may want to let it sit on a paper tower to remove moisture for about 15 minutes the dab the mozzarella with the paper towel to remove any additional moisture.
PLACE TOPPINGS AND BAKING
Combine tomato purée, oregano, olive oil and salt. Season to taste.
Spread the mixture across the dough. Top with mozzarella cheese.
Add the basil leaves. (if you are baking in a standard oven, add the basil leaves after you bake because they turn black and for a perfect use they must remain green)
Bake in the oven. As Neapolitan tradition, you only need 1-2 minutes or until cheese is melted.
Slice into 4 pieces and serve immediately. (You should roll each portion, when eating, in order to avoid the cheese escape)