First thing first preheat your oven to 240 celsius (465 Fahrenheit) and place the pizza stones on the middle rack as soon as you start the dough as this dough is ready in about 30 minutes depending on how warm or cold your room is.
To make the dough place the flour and salt in the bowl of a stand mixer fitted with a dough hook. Stir well to make sure the salt is well mixed through the flower. Place 2 tbs of the water in a bowl along with the yeast and leave for 5 minutes or so until the mixture foams. Add the yeast, remaining water and olive oil to the bowl of the mixer and knead for 5 to 10 minutes, or until the dough springs back lightly when touched. Lightly grease a large bowl with a little extra olive oil and add the dough, tossing it in the oil. Cover and leave for 30 minutes or until doubled in size.
While the dough does its thing make the cashew ricotta. Place all the ingredients in the bowl of a food processor and process until smooth and creamy, around 5 to 10 minutes. Scrape down the sides of the bowl occasionally to make sure you don't have any lumpy bits!
For the topping combine the tomato passata with the garlic and chopped basil and salt and pepper.
Cut 2 large square pieces of baking paper that are roughly 30cm (11 inches) wide. Remove the dough from the bowl, cut in half and place onto each square of baking paper. Roll each half into circles roughly 25cm (9 inches) in diameter. Leave for 5 minutes before topping.
Divide the sauce and cherry tomatoes between each pizza. Add dollops of the cashew ricotta and scatter some additional basil leaves on top. Take each square of baking paper and carefully place on the preheated pizza stone. Bake each pizza for 8 to 10 minutes or until the edges of the crust are lightly golden and the base is crisp.
Scatter additional basil leaves on top and add a drizzle of extra virgin olive oil and serve immediately.