Preheat your oven to the highest heat possible.
Form a ball from the dough. Start by making a circular motion with the palm of your hand, with some pressure. Then release the pressure gradually until you get a nice ball shape.
Put your pizza dough balls on a lightly floured work surface. Dust them with some more flour, and let them proof covered with a kitchen towel for another 15 minutes.
Shape your dough to form a large, thin disk and place it in a pizza pan.
Put your tomato purée (passata) on top of your pizza dough, in the middle. With a back of a spoon or a ladle, using circular motions towards the edges, make sure the tomato covers your pizza dough. Leave an edge about 1 inch (2-3 cm) thick.
Drizzle a few drops of extra virgin olive oil and sprinkle some dried oregano and salt.
Spread larger batches of mozzarella over your tomato purée.
Add a few leaves of fresh basil.
Transfer your pizza Margherita into the oven. Bake for 8-10 minutes, or until the edges are slightly browned.
To get the nice vivid green color (and of course to add more flavors), top your baked pizza with another few fresh basil leaves.