Zia's Tomato-Basil Pizza

Drizzle the inside of a clean bowl with olive oil and rub it all around to coat the inside of the bowl. This keeps the dough from sticking to the bowl. Put the dough in the bowl and cover loosely with plastic wrap or a clean, damp kitchen towel. Set the bowl in a warm, draft-free place. (I like to place my dough in the oven, which I’ve preheated to 200°F. If you want to try this method, remember to make sure you turn off the oven before the dough goes in!) Let the dough rise until it has doubled in size, about 2 hours.
 

After your dough has risen, punch it down with your fist and form a ball. Cover the bowl loosely with plastic wrap or a damp kitchen towel and let it rest for 1 hour. If you are not going to make your pizza right away, wrap your dough in plastic and refrigerate it for up to 1 day.

Make the Pizza: Place an oven rack in the center of the oven and preheat the oven to 450°F. Sprinkle the cornmeal on a large rimless baking sheet.

 

On a lightly floured surface, use a rolling pin to roll out the dough onto a 12-inch diameter circle, about 1⁄4 inch thick. Transfer the dough onto the prepared baking sheet, making sure the cornmeal is evenly distributed on the bottom of the dough.
 

Drizzle the pizza dough with olive oil. Spread the minced garlic over the dough, then sprinkle with the mozzarella cheese, leaving a 1-inch border around the edge for the crust. Place the tomato slices in a single layer over the cheese and sprinkle with the Parmesan cheese. Sprinkle the basil leaves on top. Drizzle with olive oil again and bake until the crust is crisp and brown on the bottom and the cheese is melted, about 18–20 minutes. Sprinkle with a little salt and cut into slices.

Serve immediately. Buon appetito! Enjoy!