Begin by making the dough. Dissolve the brewer’s yeast in 1 1/2 cups room-temperature water and add half the flour; mix quickly, cover with a damp cloth and let it rest for 30 minutes. Then add the rest of the flour and knead the dough vigorously for at least 10 minutes, then add the salt and mix again. Shape the dough into a ball and place it in a bowl covered with plastic wrap and let it rest, refrigerated, for 24 hours. 

Remove the dough from the refrigerator and let it rest at room temperature for 2 hours. Next, stretch the dough out using your fingertips to extend it in a 13"x15"  pan (or form two rounds about 10" in diameter), cover and let rest for another 30 minutes before adding toppings and baking. 

Preheat the oven to 465°F. 

Using your hands or the tines of a fork, break up thepeeled tomatoes; salt them lightly. Top the 2 pizzas with the tomatoes and bake them with the pan on the bottom shelf of the oven for the first 5 minutes, then move them to the middle rack and continue baking for another 7 minutes. Remove from the oven and add bits of buffalo mozzarella and shredded basil leaves. Drizzle with olive oil and serve.