Pizza margherita

1. Place a pizza stone, baking tiles or an inverted baking sheet on the bottom or on the lowest rack of a cold oven; preheat for 30 minutes to 500 °F or the highest setting.
2. Place dough on a lightly floured surface and pat into a disk.
3. Use a rolling pin or your hands to roll or stretch the dough into a circle that is ¼ inch thick and 10 to 12 inches in diameter.
4. Tranfer to a semolina or cornmeal dusted pizza peel or inverted baking sheet.
5. Brush the dough with a little of the olive oil to the edge.
6. Spread tomato sauce over the dough to within ½ inch of the edge.
7. Distribute mozzarella slices over the tomato sauce and season with salt and pepper.
8. Arrange basil leaves over the mozzarella, reserving a few for garnish if you wish.
9. Sprinkle with parmesan.
10. Drizzle with the remaining olive oil. Carefully slide the pizza onto the heated pizza stone and bake for 6 to 8 minutes, or until the bottom is crisp and browned and the top is bubbling.
11. Garnishi with the reserved basil leaves, if desired.