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1
For the pizza dough, combine flour, yeast, sugar and 1 tsp salt in a large bowl. Combine 1 cup warm water with half of oil. Stir into dry ingredients with a wooden spoon until dough becomes too firm to stir. Using your hands, work dough into a ball. Turn out onto a lightly floured surface.
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2
Knead dough with hands until smooth and elastic. Alternatively, use an electric mixer with a dough hook and knead on low speed for 3 mins.
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3
Brush a large bowl with remaining oil. Place dough in bowl, turning to grease all over. Cover with plastic wrap and a clean tea towel. Let stand in a warm place for 1 hour, until mixture doubles in size. Turn out onto a lightly floured surface; punch dough down and knead very lightly.
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4
Preheat the oven to 425u00b0F. Grease two pizza or baking pans. Place tomato, olive oil and garlic in a food processor and process until smooth. Strain through a fine sieve to drain off excess liquid. Halve dough and pat out each piece to a 12-inch round. To stretch dough in traditional way, hold up slightly patted out round with both hands and let dough fall away from hands, stretching it out in the process.
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5
Place dough on prepared pans. Gently press, pat and push dough outwards until it reaches the edges, forming a thick rim on the outside. Spread tomato puree over pizza crusts, leaving a 1/2-inch border around edges. Sprinkle with shredded basil. Top with cherry tomatoes and mozzarella slices.
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6
Bake for 15 mins, swapping pans halfway through cooking, until cheese is bubbling and edges of crust are golden brown. Sprinkle with additional basil leaves. Serve.
