Make a well in the flour and add the crumbled yeast, sugar, and a few tablespoons of lukewarm water. Stir and let rest for 15 minutes. Then, Knead with salt and remaining lukewarm water into a smooth dough, adding more flour, or water, if necessary. Cover and let rise in a warm place for 45 minutes.
Preheat the oven to 220°C (approximately 425°F). Brush the pizza pans with oil.
Sprinkle the working surface with flour. Divide the dough into quarters, roll out each portion with a rolling pin and transfer them to the baking pans. Spread with tomato sauce and top with sliced mozzarella. Sprinkle with salt and pepper and drizzle with olive oil. Sprinkle with Parmesan and basil leaves. Bake in the oven about 25 minutes. Serve immediately.