Combine the flour, instant yeast, and sea salt in a large mixing bowl. Gradually pour in the warm water and olive oil, mixing with a wooden spoon or your hands until a shaggy dough begins to form.

Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes, until it becomes smooth and elastic. Place the dough into a lightly oiled bowl, cover with a damp towel, and let it rest at room temperature for 1 hour, or until doubled in size.

Preheat your oven to its highest setting (around 500°F or 260°C). Place a pizza stone or an inverted heavy baking sheet on the middle rack to heat up for at least 30 minutes.

In a small bowl, prepare the pizza sauce by mixing the tomato passata with the minced garlic, a pinch of salt, a pinch of black pepper, and half of the dried oregano.

Punch down the risen dough and divide it into two equal portions. On a floured surface, use a rolling pin or your hands to stretch each portion into a very thin 10-inch circle, ensuring the edges are slightly thicker.

Transfer one rolled-out dough base onto a sheet of parchment paper. Spread half of the seasoned tomato passata evenly over the base, leaving a half-inch border for the crust.

Scatter half of the torn fresh mozzarella evenly over the sauce, then sprinkle with half of the Parmesan cheese and the remaining dried oregano.

Carefully slide the pizza, along with the parchment paper, onto the preheated pizza stone or baking sheet in the oven. Bake for 8 to 10 minutes, or until the crust is deeply golden and the cheese is bubbling and slightly blistered.

Remove the pizza from the oven and immediately top with fresh basil leaves. Slice into triangles and serve hot for an authentic, crispy pizzeria experience at home.