In a medium bowl, mix 1 cup of water at room temperature with the baking powder. Let it sponge and bubble for 15 minutes at room temperature. (If it does not make bubbles means that the yeast is no longer active, then start again with another packet of yeast).
With an electric mixer (with the dough blade) mix 2 cups of flour, 2 teaspoons of salt, 1 tablespoon of olive oil and the yeast mixture. Mix at medium speed until it is well incorporated, adding whatever sticks to the sides.
Add the 1/2 cup of remaining flour and mix about 30 minutes or until the dough is very elastic and smooth.
Meanwhile, prepare the tomato sauce: in a hot pot 2 tablespoons of oil until it is hot and add finely chopped garlic, cook about 15 seconds and add the pureed tomatoes. Cook uncovered for about 25 minutes.
While the sauce is cooking, put 1/4 cup of olive oil with the basil leaves in a food processor. Chop well and add 1 tablespoon of the prepared basil oil to the tomato sauce. Add also 1 pinch of salt.
Put the rest of the basil over a bowl and cover with a layer of olive oil.
As soon as the pizza dough is ready, divide it into 4 portions. Using your hands, form 4 balls. Cover each with a little flour and place in a tray with flour, covered with egapack (plastic paper). Let the dough sponge for 1 hour or until it doubles in size.
Place the pizza on a baking sheet and turn the oven on as high as possible.
Form a circle of 30 cms with a dough ball, stretching the dough. Put the dough on the pizza pan.
Put 3-4 tablespoons of tomato sauce on the pizza (leaving an edge) and bake for about 3-6 minutes.
Remove from the oven and add the mozarella cheese and a little oregano. Re-bake about 2-5 minutes until golden brown. When it comes out of the oven, put some of the alabahaca oil on top and serve.
Prepare the rest of the pizzas in the same way.
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