One really must use freshly made mozzarella. Fresh mozzarella can be found in the deli section of virtually any supermarket these days. Fresh mozzarella melts easily when baked on the pizza and it has a remarkably creamy texture. Mass-produced mozzarella made by large cheese companies does not have these important properties.

I add the basil leaves after the pizza comes out of the oven. I found that adding fresh basil prior to cooking the leaves will burn and wilt under the intense heat of the oven, leaving one with bitter, dried basil. Rather, I just tear off fresh basil leaves and sprinkle them about the pizza once it comes out of the oven.

Sprinkle a wooden pizza peel with the cornmeal. Gently place one of the rolled pizza dough rounds onto the pizza peel.

For one 8" pizza-brush the entire surface of the dough and edges with 1 tbsp. of the olive oil. Cover the dough and let it rest and rise slightly, about 20 minutes.

Place the mozzarella and tomato slices in a concentric circle around the pizza, alternating with one slice of mozzarella, then a slice of tomato. Sprinkle the pizza with salt and fresh ground black pepper to taste.

Slide the pizza onto the pizza stone in the oven and bake at 500 for 6-8 minutes until crust is slightly brown on edges and the cheese is partially melted. Note: the cheese should be partially melted, not runny-you want the slices of mozzarella to still hold their shape.

Remove the pizza from the oven and drizzle with the remaining 1 tbsp. of olive oil and garnish with the fresh basil slices.

Bring the pizza to the table on the pizza peel and cut into slices.