In a large bowl, combine the strong white bread flour, dry yeast, and caster sugar. Gradually add the water while mixing until a rough dough forms.
Add salt and one tablespoon of olive oil to the dough. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 220°C (fan 200°C). Deflate the risen dough and divide into two equal parts. Roll each portion into a thin round base on a floured surface.
Spread passata evenly over each pizza base, leaving a small border around the edges. Tear the mozzarella cheese and distribute evenly, followed by halved cherry tomatoes.
Bake each pizza in the preheated oven for 10-12 minutes until the crust is golden and the cheese is bubbling. Garnish with fresh basil leaves before serving.
