Take the canned San Marzano tomatoes and place them in a strainer set over a bowl.

Use your hands or a fork to crush the tomatoes until they reach a slightly chunky consistency. (If you prefer a smoother consistency, you can pulse the tomatoes a few times in a blender after step 3.)

Drain excess liquid for at least 10 minutes to avoid a watery sauce.

Add drained and crushed tomatoes to separate bowl. Save the tomato juice for another use.

Add olive oil to the tomatoes.

Season with salt to taste and mix well.

On a lightly floured surface, divide your dough into 4 equal portions using a sharp knife or pizza cutter.

Shape each portion of dough into a ball using your pinky fingers to tuck in any of the cut edges and help form the dough ball.

Roll each one into a thin circle that is about 6 inches across when rolled out. If you find that the dough is shrinking when rolled out, there may be too much flour on the counter. If dough is still shrinking, you may have to pick it up after rolling and stretch it a bit using your hands. It is not important for the dough to be a perfect circle. These fried pizzas are organically shaped and not as round as traditional pizzas.

Heat up the oil (about 1/2 inch deep) in a deep pan to about 350°F (175°C). The temperature of the oil is important. Too hot and the exterior of the dough will burn while the inside stays raw. Not hot enough and the dough will absorb too much oil resulting in a greasy crust.

Take it out with a slotted spoon and let it drain on paper towels.

Spread a thin layer of no-cook tomato sauce over the fried dough. I usually just use it at room temperature; however, a quick pop in the microwave works if you'd like it warm.

Sprinkle some grated Parmesan cheese on top.

Throw on some fresh basil leaves and enjoy!