Blend yeast with a little tepid water and let sit for five minutes.
Mix flour and salt in a large bowl or on a work surface.
Combine the yeast mixture, olive oil, and remaining water into a well in the flour to form a sticky dough.
Knead the dough on a floured surface for 10 minutes until smooth and elastic.
Shape the dough into a smooth ball by chafing it with your palms for five minutes.
Place dough in an oiled bowl, cover, and let rise for 90 minutes until doubled.
Preheat the oven to 240°C.
Knock back the dough, knead for two minutes, and rest for 10 minutes.
Roll dough into a square to fit an oiled baking sheet and push it to the edges.
Top with passata, mozzarella, oregano, olives, garlic, chilli, and seasoning.
Bake on the highest oven shelf for 15 minutes and serve.