3 tablespoons olive oil
12 cup coarse cornmeal
1 cup neapolitan pizza sauce
12 lb fresh mozzarella cheese, drained and sliced thin
20 fresh basil leaves, cut into thin strips
Preheat oven to 475 degrees. Place pizza stone on bottom of oven. Stretch each ball of pizza dough between hands until it's approximately 12" across and 1/4" thick with a border that is a little thicker. Brush the dough sheets with oil. Put the rounds on a mealed peel or baking sheet. Spread app. 1/4 cup of the sauce on each round. Divide cheese between the 4 rounds and place it on the sauce. Repeat with the basil. Slide a round onto the preheated pizza stone. Bake for about 8 minutes or until the cheese is melted. Slide peel or baking sheet under cooked pizza, remove from oven and cool. Repeat with remaining dough rounds.