Ingredients
1tbspextra virgin olive oil
1clovegarlic
1pinchred pepper,crushed
1plum tomatoes
kosher salt and freshly ground black pepper
all purpose flour and cornmeal
2lbspizza dough,fresh or frozen
½lbmozzarella,fresh or smoked
6basil leaves
Preparation
Set a pizza stone or large inverted baking sheet on the bottom of the oven and preheat to 500 degrees F.
Heat the olive oil in a medium saucepan.
Add the minced garlic and cook over moderate heat for about 2 minutes, stirring frequently, until lightly golden.
Add the crushed red pepper and cook, stirring, for 30 seconds. Add the crushed tomatoes and their juices.
Increase the heat to high and bring to a boil, then simmer the tomato sauce over moderate heat for about 20 minutes until slightly thickened. Season with salt and pepper.
On a lightly floured work surface, using a rolling pin or your hands, roll or stretch 1 pound of the dough into a roughly 14-inch round.
Generously dust a pizza peel or another inverted baking sheet with cornmeal and transfer the rolled-out dough to it. Make sure that the dough doesn’t stick to the sheet.
Spread half of the tomato sauce onto the pizza leaving a ½-inch border.
Top with half of the diced mozzarella.
Slide the pizza onto the hot stone and bake for 11 minutes, or until the crust is deep golden and the cheese is bubbling.
Remove from the oven. Sprinkle with half of the basil and serve immediately.
Repeat with the remaining dough, tomato sauce, mozzarella, and basil.
