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1
Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60u00b0F to 65u00b0F. Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500u00b0F for 1 hour.
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2
In a bowl, mix together the tomatoes, olives, anchovies, and garlic and set aside.
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3
Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.
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4
Sprinkle a wooden peel with the dusting mixture.
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5
Roll out the dough into a round 14 to 15 inches in diameter. Using a pizza wheel, trim the dough to a 13-inch round. Brush the surface of the dough with oil, flatten the edge, then dock the surface.
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6
Move the dough to the peel. As you work, shake the peel forward and backward to ensure the dough isn't sticking.
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7
Mound the mozzarella in the center of the dough and use your fingertips to spread it out evenly over the surface, leaving a 3/4-inch border. Drizzle more oil over the top.
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8
Slide the pizza onto the top stone. Bake for 4 minutes. Lift the pizza onto the peel, remove it from the oven, and scatter the tomato mixture over the top. Rotate the pizza 180 degrees and transfer it to the bottom stone. Bake for 5 minutes, until the bottom is browned and crisp and the top is golden brown.
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9
If you would like the top of the pizza darker, transfer it to the top stone for 30 seconds.
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10
Transfer the pizza to a cutting board and cut into 6 wedges. Scatter the basil over the top and finish with a dusting of oregano and a drizzle of oil.
