1-First: activate the yeast by dissolving 2 tsp (7g) fast action dried yeast in 1 1/3 cups (320ml) lukewarm water with 1/2 tsp sugar; let it sit for 5 minutes until it’s frothy.

2-Next, make the dough by mixing 4 cups (500g) type 0 flour and a pinch of salt in a bowl, creating a well in the center, adding the yeast mixture, and stirring with a metal spoon until a rough dough forms.

3-Then, stir in 1 tbsp olive oil to bring it together.

4-Now, knead the dough on a floured surface for 5-10 minutes until it’s smooth and soft, adding a little more flour if it feels too sticky.

5-Let it rise by placing the dough in an olive-oil-coated bowl, covering it, and letting it sit in a warm place for 2-3 hours until doubled in size.

6-While the dough rises, roast the tomatoes by preheating your oven to 180°C/400°F, halving 1.6 lbs (750g) cherry tomatoes, tossing them with 1 tbsp olive oil and salt, and roasting for 15 minutes until soft.

7-Once the dough has risen, increase the oven temperature to 220°C/425°F and heat your pizza trays.

8-Divide the dough in half and roll each piece into circles or rectangles to fit the trays dusted with semolina flour or polenta.

9-Spread 3 heaped tbsp of basil pesto on each base, top with the roasted cherry tomatoes and torn 8.8 oz (250g) mozzarella cheese, then bake for 8-10 minutes until the crust is golden and the cheese is melted.