Mix flour, 2 teaspoons of sugar and salt in one bowl. Activate the yeast in some lukewarm water mixed with 1 tablespoon of sugar. Put lukewarm water, the remaining sugar and olive oil in another bowl.
When the yeast is activated, mix all the ingredients. The longer you knead, the more gluten will develop and the softer and airier the dough will be. Make sure to knead with the lower part of the palm, not with a mixer.
Once you have kneaded the dough, let it rise for one hour. The longer you let it rise, the airier it will be. After it has risen, form the dough into the desired shape and leave for another 15 minutes.
Add the spicy passata and mozzarella on the shaped dough. Bake at 220°C for 6-7 minutes (in a weaker oven, 10 minutes). If you can, bake at 250°C, the higher the temperature - the better.
When the pizza is done, add basil leaves, cherry tomatoes and tomato vinaigrette on top.