Combine the flour, yeast and salt together in a bowl and make a well in the middle.
Mix the oil into the warm water and pour into the well in the middle of the bowl.
Stir the flour gradually into the well bringing it in a bit at a time from the side of the bowl.
Get the dough out on a floured worktop and kneed for 5-10 minutes until smooth and elastic.
Grease a clean bowl with olive oil and put the dough into this, covering with an oiled sheet of cling film.
Place somewhere warm (I put mine in the airing cupboard) and leave to rise for about an hour.
Meanwhile, to make the garlic butter mash together the butter and garlic so it is well combined
Turn oven to 220’C
When you dough has doubled in size, remove and place on a floured worktop. Give it a quick knead and then roll out to your preferred thickness. I tend to roll it to about 2mm thickness.
Spread over the garlic butter so the whole base is covered and scatter over the mozzarella.
Bake in the oven for 7-10 minutes and then serve scattered with the torn basil.