Pizza with Cherry Tomatoes and Basil

For the dough: Crumble the yeast into a bowl and stir in the sugar and 200 ml (approximately 7 ounces) of lukewarm water until smooth. Add the flour, 4 tablespoons olive oil and salt and knead to a smooth dough. Cover and let stand in a warm draft-free spot until doubled in volume, about 1 hour.

Preheat the oven to 240°C (approximately 465°F) convection. Line 2 baking sheets with parchment paper, or oil pizza pans and place in the oven.

Divide the dough into 4 balls, roll out on a floured work surface to round cakes of  22 cm (approximately 9-inches) diameter with a slightly thicker edge. Place on the baking sheets.

For covering: In a bowl, stir together the canned tomatoes and oregano and season with salt and pepper. Spread on the pizza crusts, leaving the edge uncovered. Rinse the tomatoes, drain well and place on the pizzas. Cut the mozzarella into thin slices and place on the tomatoes. Sprinkle with a little salt and pepper and generously drizzle with some olive oil.

Gently slide the pizzas onto the hot sheets and bake until golden brown, about 10 minutes.