Make the salsa:

1. Bring a pot of water to a boil and remove from the heat. Add the tomatoes and leave for about 3 minutes, until their skins start to wrinkle. Peel and seed the tomatoes, then finely chop.
2. Place the chopped tomatoes in a sieve, add the 1/2 tsp salt, and leave to drain over a bowl for about 20 minutes. Discard the juice.
3. Transfer the drained tomatoes to a large bowl with the crushed garlic, olive oil, torn basil, and black pepper. Stir to combine.
4. Marinate for at least 2 hours (or refrigerate up to 2 days; bring back to room temperature before using). You want about 4 tbsp total salsa per pizza.
5. Divide the salsa into two bowls and set one aside (reserved for finishing).

Assemble and cook:

1. Place a rack on the highest shelf of your oven and turn the broiler to its highest setting. Heat a greased 10-inch cast-iron pan on the stovetop over medium heat.
2. Dust your hands and work surface with flour. Open the dough ball by flattening and stretching it with your fingers, or by rolling with a rolling pin. Pick the base up and gently stretch it further over your fists — without tearing — to the size of the pan.
3. Drop the dough into the hot pan and allow it to start rising. As soon as the dough firms up, spread about 2 tbsp of the tomato salsa over the base using the back of a metal spoon.
4. Cook on the stovetop for about 3 minutes, then transfer the pan to the broiler for another 3–4 minutes, until the crust is blistered and the edges are charred.
5. Remove from the oven. Add 2 tbsp of the reserved room-temperature salsa, scatter over your choice of cheese (grated or shaved Parmesan works beautifully), and finish with extra basil and a drizzle of olive oil if you like.
6. Serve whole or sliced.