INSTRUCTIONS

1. Place pizza stone in middle of oven, then preheat to 500°F. Heat pizza stone for 30 minutes.
2. Cut mozzarella into ¼-inch thick slices, then pat dry. Tear any larger slices in half. Season both sides with salt and pepper. Set aside at room temperature.
3. When pizza stone has heated for 30 minutes, invert a large baking sheet on a work surface. Cut two large squares of parchment. Place a square of parchment on the baking sheet, then sprinkle generously with semolina or flour.
4. Place one ball of dough on parchment. Using fingertips, press down on dough, leaving a 1-inch border to create a 6-inch-wide circle.
5. Carefully slide both hands under dough. Then, using fisted knuckles, slowly stretch dough over top, allowing the weight of the dough to do the work. Return dough to parchment. Carefully stretch dough, using fingertips, to form a 12-inch-wide circle leaving a ½-inch border slightly thicker.
6. Spread half of the sauce, about ⅓ cup, over dough, leaving ½-inch border. Sprinkle with half the Parmigiano, then top with half of the mozzarella slices.
7. Carry baking sheet with parchment and assembled pizza over to oven. Carefully slide parchment with assembled pizza, onto the pizza stone. Bake until cheese is golden, and crust is golden-brown, about 10 to 12 minutes. Carefully slide parchment with baked pizza onto a cooling rack or large platter. Sprinkle basil leaves over top, then serve.
8. While first pizza bakes, assemble second pizza with remaining dough, sauce, Parmigiano, and Mozzarella. Repeat baking and garnishing of second pizza.