Preheat The Marinara Oven to 750°- 800°F - 398°- 426°C. (If you purchased the Saputo Stones, the internal temperature of the oven can reach 850°-900°F - 454°-482°C.)
Crush the tomatoes and add a small pinch of sugar and salt to taste.
Lightly dust the work surface with flour.
Stretch the dough with both hands, as shown in the video.
Add the tomato sauce in the center of the of the stretched dough and spread it out with a circular motion. Avoid going over the border.
Arrange the mozzarella as well as the fresh basil leaves on the pizza.
Drizzle with some good olive oil, and season with a sprinkle of salt if needed.
Check the internal temperature of the oven with the infrared thermometer in the place where you intend to place the pizza.
Transfer the pizza from the table to the perforated peel with a swift movement. Slide the pizza into the preheated oven with a quick, swift movement. Partially close the door to retain the heat inside the oven.
Slowly rotate the pizza with the turning peel until the crust is evenly cooked on all sides.
Remove from the oven and add fresh basil leaves to top it off. Enjoy!
