Making the dough

Add natural yoghurt, water, flour, baking powder and fine sea salt into a medium bowl.

Mix well by hand until the dough begins to come together.

Transfer the dough onto a lightly floured work surface and knead lightly for 1-2 minutes until the dough is smooth and elastic.

Divide the dough into 2 equal pieces and shape each piece into a ball.

Making the sauce

Add tomatoes, salt and olive oil into a bowl and blend with a hand blender until smooth.

Making the pizzas

Preheat the pizza oven on setting 5 until the light turns off.

Heavily dust a work surface with semolina to prevent the dough from sticking to the peel.

Using a rolling pin, roll each dough ball into a disc about 28 cm (11" in diameter).

Dimple the base of the dough with your fingers, leaving a 1 cm border around the edge to form a crust.

Spread 4 Tbsp of the blended tomatoes on each pizza, avoiding the crust.

Top with mozzarella.

Divide the remaining tomato sauce into portions, freeze in an airtight container and re-use next time.

Slide the semolina-dusted peels under the pizza and transfer it onto the baking stone, then close the upper lid.

Bake for 4 minutes, rotating the pizza halfway through, until the dough is cooked through and the cheese is bubbling.

Transfer the pizza onto a serving plate and repeat the same process with the second pizza.

Serve.

Tip: This recipe makes more sauce than needed for two pizzas – any leftovers can be portioned and frozen in an air-tight container, ready to go for your next pizza party. Dusting your work surface and pizza peels with coarse semolina is the best way to prevent your dough from sticking. If you cannot find coarse semolina, you can use flour instead, however, it may burn more quickly when the pizza is placed on a hot pizza stone.