Vegan Margherita Pizza

Combine 240 g 00 flour, 2 tablespoons instant yeast, 1 teaspoon sugar, 1 teaspoon salt, and 240 ml warm water in a large bowl. Mix with a spatula until evenly combined. Add 1 tablespoon extra virgin olive oil and continue mixing until the wet dough looks smooth and uniform.
Cover the bowl and let the dough rise at room temperature for about 2 hours, or until soft, puffy, and doubled in size.
Preheat the convection/fan oven to 230 °C. Mix 100 g passata, ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon dried oregano, and 1 tablespoon extra virgin olive oil for the sauce in a small bowl.
Transfer the risen dough to a parchment-lined baking sheet. Use a spatula to spread it into an even pizza base, avoiding a thick mound in the center.
Spread the prepared tomato sauce evenly over the dough. Bake the sauced pizza base for 15 minutes, until the crust is golden.
Remove the pizza from the oven. Sprinkle with 100 g grated vegan cheese and 1 teaspoon dried oregano, then bake for another 3–5 minutes, until the cheese melts.
Scatter 8 fresh basil leaves over the vegan Margherita pizza. Let it rest for 1 minute, then cut it into 9 squares and serve, allowing 3 squares per person.