In a large bowl, mix together all dry ingredients. (dough)

In a smaller bowl, mix together all wet ingredients. (dough)

Add the wet ingredients to the dry ingredients, and mix until you get a very sticky dough.

Turn the dough onto a work surface (don’t flour the surface!) and use a bench scraper to work the pizza dough. I like to spread the dough onto the surface, scrape it off, and repeat this for about 2 minutes. Even if the dough is sticky, DO NOT add flour.

Place the dough into a well-oiled bowl, cover with cling film and allow to proof for 2 - 3 hours. The dough probably won’t double in volume, but it should rise slightly.

In the mean time, prepare the tomato sauce and toppings.

In a saucepan or small pot, add the crushed canned tomatoes, salt and pepper. Cook on medium heat for 15 - 20 minutes with occasional stirring, until slightly reduced (some of the liquid should have evaporated).

Add the olive oil, chopped garlic and oregano. Cook for a further 3 - 5 minutes with occasional stirring.

Allow to cool.

Pre-heat the oven to 430 ºF (220 ºC) and sprinkle a baking sheet with a thin layer of polenta.The shape of the baking sheet or baking tray depends on what kind of pizza you want – the recipe above makes a 12-inch (30 cm) round pizza, but you can also make a square or rectangular pizza.

Place the risen dough onto the baking sheet and press it into the shape of choice. The middle of the dough should be ~2-3 mm thick, with a thicker outer edge.

Top with the cooled tomato sauce, mozzarella cheese and cherry tomatoes.

Bake in the pre-heated oven at 430 ºF (220 ºC) for ~16 - 20 minutes, until the pizza base is crispy and golden brown, and the cheese is melted and bubbling.

Sprinkle with fresh basil and enjoy!