| 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 ?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 ?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. |
| 11 | 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. |
| 12 | Garnish with the reserved basil leaves, if desired. |
| 13 | Entered by: diane pahl (1:2410/120) recipes |
