Pizza Margherita

Make 1 recipe of pizza dough and let rise according to the recipe directions. Punch down the dough, divide in 1/2 and loosely form 2 balls. Place 1 ball in a well-greased plastic storage bag and store in the refrigerator for up to 2 days. Place the other on a floured surface, cover with a large inverted bowl, and allow to rest for 15 minutes. Place a large baking stone on the oven's lowest rack and preheat to 400 degrees F. Generously dust a wooden peel with flour and place dough on the peel. Make a disk shape by pressing dough with the heel of your hands, rotating the dough between presses. Continue to press and stretch dough into a 12-inch circle, about 1/8-inch thick. Spread the sauce on the pizza in a thin, even layer, making sure to leave a 1/4-inch border around the edges of the pizza. Season with salt and pepper. Top with the mozzarella. Slide the pizza onto the baking stone and bake for 10 to 14 minutes, or until the cheese is melted and bubbly and the bottom of the crust begins to brown. Remove from the oven, tear the basil leaves and scatter over the pizza. Slice with a pizza wheel and serve immediately.