- Place pizza stone on top rack in oven and preheat to 500 degrees.
- Form dough ball into pizza using traditional “slap” method. To do this, make 2 fists and place dough on top. Using knuckles, gently pull dough outward from center until desired consistency is reached. Be sure to leave an outer edge for crust.
- Run tomatoes through food mill, then season to taste with salt and pepper. Ladle tomatoes onto dough, spreading evenly over surface and making sure to leave a pronounced crust. Add no more than 5 pieces torn mozzarella di bufala and basil.
- Transfer to oven and bake for 7–10 minutes, or until crust is browned on bottom and cheese is melted. Remove from oven and drizzle with olive oil.