Start by pouring water into a bowl, add the salt and stir with a spoon to dissolve it, then pour also the oil and stir again. In an other large bowl sift the flour, add the dried yeast and the sugar. Pour the mixture of salt water and oil in the center of the flour.
Then start to knead with your hands or a fork. Continue to knead until the dough is smooth and soft, with which you will form a ball that you are going to lay in a large bowl ( the dough will double in volume), properly dusted with flour on the bottom. Cover the bowl with a plastic wrap and store in a warm place, away from heat. Wait until the dough has doubled in size (in about two hours).
Take the half of the dough, when it has doubled in size and leave the other half covered. Roll it up, to form a circle with a diameter of about 34 cm. Proceed in the same way with the other half of the dough to achieve the second pizza.
In a small bowl, pour the tomato paste and season with olive oil and salt. With a spoon spread the sauce on the pizzas, bake each pizza into trays of the same diameter, into an oven that is preheated at 250 ° for about 6-7 minutes.
Meanwhile, drain well and cut the mozzarella into cubes and remove the pizzas and pour the mozzarella cubes over them and bake again for another 6-7 minutes. When the pizzas are ready, transfer them to a serving dish and serve immediately on the table, garnishing it with a few leaves of fresh basil.