To make the dough, mix the yeast into the warm water in a small bowl until it is completely dissolved. Salt and flour are combined in a separate bowl. To form the shaggy dough, combine the flour, and yeast mixture, and stir. Transfer to a lightly oiled surface and knead for 3 minutes or until soft and stretchy. After covering the dough with an upside-down bowl, allow it to rise for 30 minutes. For each of the four pieces of dough into a ball, then place them three inches apart on a baking sheet that has been lightly oiled. Apply a little layer of olive oil to the dough's tops and place plastic wrap over the baking sheet. Overnight refrigerate.

About two hours before baking, take the dough out of the fridge and let it sit covered until needed. preheat to 500 degrees F an hour before baking Place a pizza stone or upside-down baking sheet on the center oven rack and

To make the sauce, put the tomatoes and their juices in a blender with 1 tsp. of salt and pulse until creamy.

Sprinkle cornmeal evenly on a pizza pan or an upside-down baking sheet. Using floured hands, place one dough ball upside-down on the cornmeal. Pull the dough into a circle that is 8 to 10 inches in diameter. On top of the crust spread 1/4 cup of tomato sauce, sprinkle 1/4 of the mozzarella salt, and drizzle with one to 2 tsp of olive oil.

Pizza should be baked for 7 to 9 minutes, or until the cheese is melting and the crust is a deep golden brown. Add basil and transfer to a cutting board. Before slicing, give it two minutes to cool. Make three more pizzas by repeating.