Mix the ingredients together and if using within an hour, leave to infuse at room temperature. Otherwise store in the fridge until ready to use.
Pre heat the oven to 240C Fan 220C Gas 8
To mix the base ingredients I use the dough hook attachment on my food mixer or food processor but it can easily be mixed by hand.
Put the flours in a large bowl and add the yeast and the salt. Don't add these together as the salt will kill the yeast. I add to opposite sides of the bowl. Make a well and pour in the water and olive oiland bring together until you have a slightly wet dough.
If using a food mixer this will only take a few minutes, otherwise turn onto a lightly floured dough and knead for 5 minutes until the dough is smooth and slightly springy.
Cover with a tea towel and leave the dough to rest for 5 minutes until smooth and slightly springy.
Divide into 4 rounds, roll out thinly and carefully place onto floured baking sheets.
Use the back of a spoon to spread the sauce over the pizza bases.
Add the grated & sliced mozzarella and finish with any additional toppings. Drizzle with olive oil and season.
Bake for 8-10 minutes until the base is crisp.
Scatter over the basil leaves and drizzle with olive oil and serve.