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1
Place baking stone on the middle shelf of the oven; preheat oven to highest setting for at least 1 hour (make 1 pizza at a time).
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2
Shape dough into 12-inch round (supposed to toss and spin, ha ha); the dough should be very thin, about 1/8 inch thick, nearly translucent, and slightly thicker toward the edge.
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3
Transfer dough to a peel that has been dusted with flour.
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4
In a bowl, combine the 3 cheeses; spread 1/2 cup of tomato sauce over the surface of the dough, leaving a 1/4 inch border.
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5
Distribute half the cheese evenly over the pizza; sprinkle half of the oregano over the cheese.
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6
Carefully slide the pizza from the peel onto the baking stone; bake 10-12 minutes; when done, the crust should be crisp and slightly charred on the edge and the cheese should be fully melted and just beginning to caramelize to a rich gold; the underside of the crust should be brown and crisp, not white and soft.
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7
If the underside is not ready when the top is finished, lower the shelf for the next pizza.
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8
While the pizza is baking, stack the basil leaves, roll them up lengthwise, and cut thinly crosswise to create shreds.
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9
Remove pizza from oven and immediately sprinkle half of the basil over the top; let pizza cool for 3 minutes before slicing and serving.
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10
Repeat with remaining ingredients to make the second pizza.
