Sieve the flour and salt into a large bowl and make a well in the middle. Mix the yeast, sugar and olive oil into the warm water and leave for about 5 minutes before pouring into the middle of the flour. Using a fork, bring the flour in gradually from the sides and swirl into the liquid until the mixture comes together. Transfer to a floured surface and knead for about 5-10 minutes until you have a smooth, springy dough. You can do this in an electric food mixer if you prefer. Put the ball of dough in a large, flour-dusted bowl and sprinkle the top with some more flour. Cover the bowl with a damp cloth and place in a warm place for about an hour and a half until the dough has doubled in size. Once the dough has risen, knead again on a floured surface, knocking out the air. Divide into 6 pieces. Roll one at a time on a floured surface to about 5mm thick, and sit on an oiled and flour-dusted baking sheet. You could form the dough into squares, triangles or rectangles if you fancy a change. To make the sauce, place the tinned tomatoes, tomato purée and oregano in a saucepan over a low to medium heat and bring to a simmer. Cook for about 20 minutes until the tomatoes have reduced by about half into a really rich, thick sauce. Heat the oven to gas 7, 220˚C, fan 200˚C. Spread some tomato sauce evenly over the pizza bases and then scatter with the mozzarella. Cut the cherry tomatoes in half and tear the salami into strips, then arrange them on the pizzas . Put in the oven to cook for about 10 minutes, until the edges are golden and crisp. Cook's Tip Any leftover tomato sauce can be stored in the fridge for up to 1 week, or frozen. For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.