Let your dough sit at room temperature until it doubles in size. Then cut the dough in half and roll out to about a 12" circle (or as close as possible) and set aside.

Set your stone in the oven at 450 degrees F. (I lightly brushed mine with olive oil first).

In a bowl crush 8 oz of san marzano tomatoes with your hands or a masher, add extra virgin olive oil, pinch of salt, freshly chopped basil and set aside.

CAREFULLY remove the pan from the oven and put on a heat resistant surface; place the rolled out dough onto the pan, stretching if where necessary; top with crushed tomatoes and a sprnkle of grated parmesan cheese; place back in the oven for about 10 minutes.

Carefully pull the oven rack out and add the sliced cheese and bake for 5 minutes (or until bubbly)

Remove pizza from of the oven, let cool and slice.

Repeat with 2nd half.