For the tomato sauce, puree tomatoes, basil leaves and salt.
For the dough, put water in a big bowl and resolve the yeast. Mix in olive oil, salt and sugar. Add flour to the water in about 5 equal parts, one after another. Work in each part of flour with your hands until there is a smooth dough. Repeat until all ingredients are combined.
On a well flourized surface, knead the dough by hand for 10 minutes.
After that put the dough in a bowl and cover with a wet towel. At a warm place, let the dough rise for 20 minutes. Then split it into 2 equal balls and let rise for another 40 minutes.
Preheat the oven to 250 – 300°C. Heat up the baking sheet in the oven.
Roll out both of the dough balls into flat pizza grounds and place (after each other) on the baking sheet. Cover each evenly with half of the tomato sauce. Bake for 3 minutes and remove again from the oven.
Top the pizza with more ingredients like vegan cheese, champignons and thyme. Bake for another 8 – 10 minutes.