In a bowl, mix bread flour, sugar, and dry yeast. Add salt, olive oil, and water, and mix until combined.

Transfer the dough to a surface and knead until smooth, about 15 minutes. Add dried basil and continue kneading until incorporated.

Shape the dough into a ball, place it in a bowl, cover with plastic wrap, and let it rise at room temperature for 1 hour or until doubled in size.

Punch down the dough to release air, divide it into 6 equal portions, and shape each into a ball. Cover with plastic wrap and let rest for 10 minutes.

Flatten each dough ball into a 12cm circle, fold the top and bottom edges inward, and seal the seams tightly.

Place the dough seam-side down on a baking sheet lined with parchment paper. Cover with plastic wrap and let rise for 40 minutes at room temperature.