Use a 30cm round pizza tray. Grease tray. Sprinkle yeast over a little lukewarm water. Mix the flour and salt in a bowl; add oil and the yeast mixture. With floured hands, knead to a sticky dough; add a little more water if needed.
Place dough on a lightly floured work surface. Knead vigorously for about 10 minutes until dough is very elastic and no longer sticky.
Shape into a ball, place in the bowl, cover and leave to rise in a warm place for about 1½ hours or until doubled in size.
For topping, mark a cross on the base of each tomato with a small knife. Immerse tomatoes in a saucepan of boiling water until skin curls back from the crosses (about 15 seconds depending on ripeness). Transfer the tomatoes to a bowl of cold water, using a slotted spoon; cool. Peel off the skins. Cut tomatoes into halves. Cut out the stalk ends, scrape out the seeds and discard; dice flesh.
Heat 2 tbsp olive oil in a pan and fry garlic until transparent. Add tomatoes and wine and cook for about 5 minutes to reduce; stir occasionally. Season sauce with salt and pepper, remove from heat and leave to cool.
Preheat oven to 250°C. Roll out dough on a lightly floured work surface into a round to fit the tray; place on tray.
Bake the pizza base for about 3 minutes. Remove from oven. Spread the tomato sauce and then the mozzarella over the pizza base. Sprinkle the basil and Parmesan on top; season with salt and pepper. Drizzle the remaining olive oil over the top. Bake 10–15 minutes until the mozzarella has melted and the edge of the pizza is golden.
Try adding the basil leaves whole to the top of the pizza 3–4 minutes before the end of the baking time. Baking the leaves briefly makes them particularly aromatic.