1/2 680-mL can Le Regina San Marzano Passata w/Basil 

1 tbsp A. Genco Extra-Virgin Olive Oil 

1/2 small garlic clove , minced 

1/2 tsp A. Genco Mediterranean Sea Salt, fine 

2 125-g tubs Santa Lucia Mozzarella Di Bufala Canadian , or 1 large bocconcini in water, drained and sliced Grated Parmigiano Reggiano

Instructions: Generously sprinkle a baking sheet with flour and set aside. For dough, stir flour, salt and yeast in a bowl  with a fork. Add carbonated water and oil and stir with a fork until blended. Gently knead on a lightly floured work  surface until it just comes together, 3 – 5 turns. Divide in half and form into balls. Pinch bottoms (this will help balls  keep their circular shape as they rise) and transfer to prepared sheet. Cover with plastic wrap and let rise in a warm  place until doubled, about 1 hour. Place a large inverted baking sheet or pizza stone in centre of oven and preheat to  500F. For sauce, mix tomato passata, oil, garlic and salt in a food processor until just smooth Dust 2 12-in. squares of parchment with flour. Working over 1 parchment, with both hands underneath dough, stretch 1 dough ball into a circle 11 to 12 in. across, leaving outer edges thicker. Place on parchment and spread half of tomato  sauce on dough, leaving a 1-in. border, then top with mozzarella. Slide pizza on parchment onto another inverted  baking sheet, then slide onto hot sheet in oven. Bake until cheese is golden and crust is browned, 12 to 15min. Repeat  with remaining dough, sauce and cheese. Sprinkle both pizzas with grated parmesan and basil leaves.