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Roll out the pizza dough on a floured surface to about 12 inches in diameter.

Spread the crushed tomatoes evenly over the dough, leaving a 1-inch border for the crust.

Distribute the mozzarella slices evenly over the sauce.

Drizzle with olive oil and add a pinch of salt.

Carefully transfer the pizza to the hot stone and bake for 12-15 minutes until the crust is golden.

Remove from oven, top with fresh basil leaves, and serve immediately.