In a bowl, combine all the ingredients for the dough. Use a spoon or a spatula to stir them together to get an even dough.

Cover the dough with cling film or a bag. Place in the fridge and leave to proof for 12 - 18 hours or at room temperature for 4 hours until tripled in size.

Grease a 25 cm x 30 cm (10-inch x 12-inch) sheet pan with olive oil. Using a greased spoon, stir and fold the dough a few times.

Transfer the proofed dough into the sheet pan. Using greased fingers, gently spread the dough evenly over the baking dish. Set aside for 1 - 2 hours for the dough to proof and become light and airy.

Place a rack in the middle of the oven and preheat the oven to 230 °C / 445 °F.

Place a sieve over a bowl. Add canned diced tomatoes and drain them.

Discard the liquid and add the drained tomatoes to a bowl.

Add basil, oregano, salt, pepper, and olive oil. Using an immersion blender or a blender, mix into a smooth tomato sauce.

Press your fingers into the dough to make it airy and delicious. Add two large ladles of tomato sauce and a few basil leaves, arranging evenly all over the dough.

Place in the oven and bake for 15 minutes at 230 °C / 445 °F.

Remove from the oven and sprinkle the shredded Parmesan all over the sauce.

Shred half of the mozzarella into large pieces and grate the rest. Arrange all over the pizza dough.

Return to the oven and bake for 12 - 15 minutes at 210 °C / 410 °F.

Remove from the oven and set aside for 5 minutes to cool.

Sprinkle with fresh basil and serve.