Add the flour, yeast, salt and lukewarm water to the bowl of a stand mixer fitted with a dough hook. Mix on low speed for 2 minutes, just until the flour is hydrated.

Increase the speed to medium and knead for another 7–8 minutes, until you have a smooth, soft and elastic dough.

Drizzle a little olive oil into a large bowl.

Remove the dough from the mixer, gather the edges underneath to form a ball and roll it around in the oiled bowl until lightly coated.

Cover and leave at room temperature until doubled in size. The rising time will depend on the temperature of the room, but the dough should be ready in approximately 1½–2 hours. If desired, gently fold the dough two or three times as it rises to help develop an extra-elastic texture.

Generously grease the base and sides of a thin metal rectangular baking pan measuring 20 × 30 cm (8 × 12 inches).

Place the dough in the pan and drizzle with a little olive oil. Using your fingertips, gently stretch it into a rectangular shape. At this stage, the dough may not be elastic enough to reach all the edges of the pan. Cover it and leave it to rest for another 20 minutes, allowing it to relax.

After resting, gently stretch the dough with your fingertips until it reaches all four corners of the pan and is evenly distributed.

Cover again and leave the dough to rest and rise in the pan for approximately another 20 minutes. Keep it covered and away from draughts throughout the resting periods.

Preheat the oven to 220–230°C (425–445°F), using conventional top-and-bottom heat (no fan).

Place the pan on the bottom rack of the preheated oven and par-bake the pizza base for 10 minutes.

Remove the pan from the oven and spread a generous layer of grated mozzarella over the entire surface, making sure to distribute plenty of cheese right into the corners and along the edges.

Using a spoon, drizzle 3–4 long stripes of tomato sauce lengthwise over the cheese. The idea is to create distinct lines of sauce rather than cover the entire surface.

Arrange the pepperoni or salami slices on top and finish by sprinkling Parmesan evenly over the pizza.

Return the pan to the bottom rack of the hot oven and bake for another 10–15 minutes, until the pizza is golden and a deep, crispy crust has formed all around the edges.

The pizza is ready when the edges are beautifully crisp and the cheese and tomato sauce around the perimeter have caramelised slightly.

Allow the pizza to rest in the pan for 10 minutes before cutting it into large squares. Garnish with fresh basil leaves and serve.