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1
Set a pizza stone or large inverted baking sheet on the bottom of the oven and preheat to 500.
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2
Heat the olive oil in a medium saucepan.
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3
Add the minced garlic and cook over moderate heat, stirring frequently, until lightly golden, about 2 minutes.
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4
Add the crushed red pepper and cook, stirring, for 30 seconds.
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5
Add the crushed tomatoes and their juices.
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6
Increase the heat to high and bring to a boil, then simmer the tomato sauce over moderate heat until slightly thickened, about 20 minutes.
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7
Season with salt and pepper.
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8
On a lightly floured work surface, using a rolling pin or your hands, roll or stretch 1 pound of the dough into a rough 14-inch round.
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9
Generously dust a pizza peel or another inverted baking sheet with cornmeal and transfer the rolled out dough to it.
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10
Make sure that the dough doesn't stick to the sheet.
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11
Spread half of the tomato sauce onto the pizza leaving a 1/2-inch border.
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12
Top with half of the diced mozzarella.
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13
Slide the pizza onto the hot stone and bake for 11 minutes, or until the crust is deep golden and the cheese is bubbling.
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14
Remove from the oven.
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15
Sprinkle with half of the basil and serve immediately.
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16
Repeat with the remaining dough, tomato sauce, mozzarella and basil.
