Fork
The benchmark of all pizza. A thin, blistered crust topped with San Marzano tomatoes, fresh mozzarella, and basil. Less is more here: quality ingredients and a screaming hot oven are all you need. If you have a pizza steel, now is the time to use it.
Preheat oven to the highest temperature (500-550F) with a pizza stone or steel on the middle rack for at least 45 minutes.
Stretch the dough on a floured surface into a 12-inch round. Transfer to a semolina-dusted peel or inverted sheet pan.
Spread crushed tomatoes evenly, leaving a 1-inch border. Season the tomatoes with a pinch of salt.
Distribute torn mozzarella over the pizza.
Slide onto the hot stone and bake for 7-10 minutes until the crust is puffed, charred in spots, and the cheese is bubbling.
Remove from oven, top with fresh basil leaves, drizzle with olive oil, and finish with flaky salt. Slice and serve.