Preheat your oven to 500°F and position a rack in the upper third. For those using a baking stone or steel, place it on the rack to preheat along with the oven. If preparing homemade dough, complete it through step 5 before proceeding.

Place the canned San Marzano tomatoes, including their juices, in a medium bowl set in the sink. Using your hands, crush the tomatoes until they form a chunky sauce. Spread about ¾ cup of this fresh tomato sauce evenly over the surface of each pizza, leaving about an inch of bare dough along the edges for the crust.

If the mozzarella is packed in water, drain it thoroughly, then gently dry the cheese with a clean tea towel or paper towels. For larger mozzarella balls, tear them into smaller, roughly 1-inch pieces. Distribute the mozzarella over the tomato sauce, focusing more cheese in the center since it will naturally melt outward as it bakes.

Bake the pizzas one at a time on the upper rack of the oven. Let them cook until the crust turns golden and crisp, and the cheese begins to develop golden spots—this should take about 10 to 12 minutes. If using a baking stone or steel, monitor closely, as cooking times may be shorter.

After removing the pizza from the oven, generously scatter fresh basil leaves over the top. Drizzle lightly with high-quality extra-virgin olive oil and sprinkle with flaky sea salt or kosher salt for a touch of seasoning. If desired, add a pinch of red pepper flakes for some heat. Slice into portions and serve immediately. Leftover slices can be stored in the refrigerator for up to four days and reheated as needed.