Combine yeast, warm water and sugar in a small bowl, cover with plastic wrap and allow to stand in a warm place for 10 minutes or until small bubbles appear on the surface.
In a large bowl, combine sifted plain flour and salt. Pour in oil and yeast mixture and stir until a dough has formed. Turn dough onto a lightly floured surface and knead for approximately 5 minutes or until dough is smooth and elastic.
Place dough in a large greased bowl. Cover with plastic wrap and let rise in a warm place for 40 minutes or until dough is doubled in size.
Knead the dough again and roll out to line a 30cm oiled pizza tray.
Spread Leggo’s Pizza Sauce evenly over dough. Sprinkle with mozzarella cheese and top with tomato slices. Bake in a preheated oven at 220°C for 20 minutes or until crust is golden brown. Serve topped with basil and cracked black pepper.