In a large bowl, combine the flour, yeast and sugar and stir together.

Add the warm water and start stirring with a wooden spoon.

Add salt and start kneading with your hands.

To make a better dough transfer to a flat surface and knead for about 10 to 15 minutes. The result should be a smooth and elastic dough.

Let the pizza dough rest in the bowl covered with a cloth for about 1 1/2 hours. (you can skip this part if you use ready-made pizza dough).

When the pizza dough has risen just right, it should rise more than twice as high. Let's start making the tomato sauce that we'll use to top the pizza rolls.

In a bowl, combine the peeled tomatoes, basil, 1 tablespoon olive oil, salt, pepper and oregano and whisk together.

Grate the mozzarella and set aside.

On a floured cutting board board, roll out the pizza dough with a rolling pin and form a rectangle not too thick.

Pour the tomato sauce over it, and with the help of a spoon spread it in the pizza dough. Add the mozzarella and oregano, I added half an onion.

Roll it up to form a sausage.

Seal well the edge after rolling the dough.

With a knife, cut the roll into slices a 1-inch pieces thick and place them on an oiled baking sheet. Cover with a cloth and let rise until the dough has doubled in size.

Preheat the static oven to 375 F degrees.

Before putting them in the oven, with a brush wet the pizza rolls with a little milk. Bake for about 25/30 minutes.

Our pizza rolls are ready.

Serve them while hot with some basil on top.