Gently stretch the ball of dough into a thin layer and lay out on a pizza tin. Pour 2 to 3 tbsp on the 16” brick and rub into the stone with a paper towel. Quickly flip the dough onto the hot stone, spread and flatten into a thin round crust.
Allow to cook 5 to 6 minutes
Drizzle the olive oil on the dough and sprinkle with cornmeal.
Slide the tin underneath and quickly flip the dough over.
Allow to cook 3 to 4 more minutes. Dough should be stiff enough to slide onto the tin, but not cooked through.
Remove the tin and bring the dough to your prep area.
Spread tomato sauce on the dough leaving a 3⁄4 inch edge without sauce.
Sprinkle with basil to taste.
Add sliced tomato, evenly spaced on the top of the sauce.
Spread mozzarella cheese over the sauce and tomatoes. If you want to, add pepperoni evenly spaced on top of cheese.
Slide the pizza back onto the brick, removing the pizza tin. Turn the tin over and place on top of the pie to help trap in the heat and cook the cheese.
Continue cooking the pizza for 8 to 12 minutes until the bottom crust is toasted brown and cheese is completely melted. If any edge is too puffy or doughy, simply press flat with fingers or a fork.
Slide the tin under the pie, and remove from heat.