Roberto di Matteo's Pizza Primavera

Pizza dough (makes roughly 5 pizzas).

1kg flour
half litre water
30g olive oil
30g salt

Topping (for each pizza)

12 cherry tomatoes
1 buffalo mozzarella
1 pinch salt
3 basil leaves

Divide the pizza dough into 180g portions and them into put into 9-inch pizza pans. Cook the plain pizza dough in the oven with a little salt for 5 minutes at the highest temperature possible. Slice one Buffalo mozzarella ball and chop 12 cherry tomatoes. Place them on the cooked pizza dough. I leave both the mozzarella and the tomatoes uncooked because, when the cheese comes into contact with the hot pizza bread, it will melt slightly. Add a pinch of salt, basil leaves and then a touch of olive oil. The contrast between the hot and the cold is what makes this pizza special.