Makes Four 10" Pizzas
1 recipe Naples-style pizza dough
Fine semolina, for dusting
1 recipe Naples-style pizza sauce
1 lb. fresh mozzarella, thinly sliced
16 fresh basil leaves Olive oil, to taste
Place a pizza stone under the broiler; heat for 30 minutes. Working in 4 batches, dust 1 ball dough with semolina. Using your fingertips, press dough into a 10" circle about IA" thick, leaving a r crust around the edges. Hold dough straight up, and with fingertips circling crust, slide fingers around crust in a cir-cular motion as you would turn a steering wheel uniil dough in the center is stretched to about 1/8" thick; transfer to a semolina-dusted pizza peel. Spread 1/2 cup sauce over dough, and distribute a quarter each of the cheese and basil leaves; driz-zle with oil. Slide pizza onto stone; broil until cheese nicks and crust is puffed and charred in spots, 3-4 minutes. Serve hot.