A Plain Pizza Pie

1. 1

   At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.

2. 2

   Drain the tomatoes over a fine-mesh strainer, reserving the liquid for another use.

3. 3

   Break up the tomatoes and drain the juices, pressing them with a wooden spoon.

4. 4

   The tomatoes should be fairly dry.

5. 5

   Place the dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round.

6. 6

   Place on a lightly floured pizza peel or rimless baking sheet.

7. 7

   Cover with the toppings, being careful not to press on the dough and weigh it down: the crushed tomatoes first, then the cheese, leaving roughly a 1/2-inch border.

8. 8

   Shake the pizza peel slightly to make sure the dough is not sticking.

9. 9

   (Gently lift any sections that are sticking and sprinkle the peel with flour.)

10. 10

    Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion.

11. 11

    Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes.

12. 12

    Top with the basil, and season with olive oil, salt, pepper and Parmesan.

13. 13

    Serve hot.

No additional tips available.