Set a pizza stone on a rack in the top third of the oven. Preheat
the oven to 500° for at least 45 minutes. Meanwhile, remove the
dough ball from the refrigerator and let stand for 20 minutes.
Working on a floured surface and using your fingers, press and
stretch the dough ball out to a 10-inch round, working from the
center toward the edge; avoid pressing on the outermost edge.
Transfer the dough to a lightly floured pizza peel. Spread the Pizza
Sauce onto the dough, making sure to leave a 1-inch border around
the edge, and top with the mozzarella cheese, basil leaves, a
drizzle of the extra-virgin olive oil and a light grating of
Parmigiano-Reggiano cheese.
Turn the oven to broil for 5 minutes, then return it to 500°. Slide
the pizza onto the pizza stone, opening and closing the oven door as
quickly as possible. Bake until the bottom is lightly charred and
the toppings are bubbling, about 6 minutes for a chewier crust and 8
minutes for a crispier one; avoid opening the oven door during
baking.