Pour some EVOO into a small container and spread it around until it's evenly coated.

Sprinkle semolina onto your working surface then remove the dough from its packaging and knead the pizza ball until it’s nice and smooth on the surface.

Place the dough into the container. Seal it and let the dough rest at room temperature for at least 4 hours.

Cut mozzarella into circles, then long, thin strips, approx 1cm in width.

Place the strips in a small bowl and squeeze out as much liquid as possible (discard liquid).

Place your peeled tomatoes in a small bowl and crush them with your hands.

Stage 1:

Once the pizza dough has rested, preheat your oven to its hottest setting.

Spread a thin layer of semolina on the bench/working surface.

Place the dough on the semolina and begin stretching it to your desired shape without pressing the edges.

Put the stretched-out pizza dough on a sheet of baking paper and sprinkle salt on top.

Pour a few tablespoons of crushed tomatoes on the pizza, spreading it out with the base of the spoon.

Bake on the bottom rack of the oven for 2 - 4 minutes.

Remove your pizza and turn the oven off.

Stage 2:

Turn the grill/broiler on to its highest setting.

While waiting for it to warm up, place a few pieces of fresh basil on the pizza then add mozzarella strips and top with a drizzle of extra virgin olive oil.

Place the pizza under the broiler and cook until the cheese begins to melt.

Once you see that the cheese is melted, turn the pizza around and cook for a few more minutes, making sure it is cooked evenly all the way around.

Remove the pizza from the oven and let it cool.