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Mix all dough ingredients together well until sticky and wet, cover with plate, tea towel or plastic wrap for 20 minutes
Fold dough 8 times with wet hands, cover for another 45 minutes (or refrigerate up to 12 hours in airtight clingfilm, then leave out 30 minutes before using)
Line a dish with greaseproof paper and add olive oil, rub olive oil on your hands
Pour dough into dish, fold twice inwards and rotate 90°, then flip over
Stretch dough gently from underneath, cover with baking dish for 45 minutes (preheat oven to 220°C after 20 minutes)
Hand blend plum tomatoes, garlic, salt and pepper together, add basil after blending to make pizza sauce
Add olive oil to dough top and fingers, dimple the dough, add tomato sauce and dimple again
Bake at bottom of oven for 18-20 minutes
Remove from oven, add grated and fresh mozzarella, bake on middle/top shelf for 15-18 minutes
Let cool for approximately 10 minutes, remove from dish and cut as desired