Place a pizza stone or an inverted baking sheet in your oven and preheat it to its highest setting, usually between 500°F and 550°F (260°C to 285°C). Let the oven preheat for at least 45 minutes.

Prepare your tomato sauce by crushing the San Marzano tomatoes in a bowl with a pinch of salt. Do not cook the sauce beforehand.

Drain any excess liquid from the fresh mozzarella and pat dry with paper towels.

Divide your dough into two equal balls and stretch them into 10-inch circles on a lightly floured surface.

Transfer one stretched dough circle onto a pizza peel or a piece of parchment paper.

Spread about 1/4 cup of the crushed tomatoes over the dough, leaving an inch-wide border for the crust.

Arrange half of the mozzarella pieces evenly over the sauce and drizzle a tablespoon of olive oil over the top.

Slide the pizza onto the preheated stone or baking sheet and bake for 7 to 10 minutes, or until the crust is golden brown and the cheese is bubbling.

Repeat the process for the second pizza.

Remove the pizza from the oven and scatter fresh basil leaves over the hot cheese.

Let the pizza rest for two minutes, then slice into wedges and serve immediately.