Preheat your oven and pizza stone or baking sheet to the highest possible temperature, usually 250°C (475°F) or higher. Allow at least 30 minutes for the stone/sheet to heat up thoroughly. This high heat is crucial for a crispy crust.

Prepare the tomato sauce. In a small bowl, combine the crushed San Marzano tomatoes with 1 tablespoon (15ml) of extra virgin olive oil, minced garlic (if using), salt, and pepper. Stir well. Avoid cooking the sauce; the fresh flavor is key for authentic Margherita.

Prepare your work surface by dusting it generously with semolina flour or cornmeal. This prevents the dough from sticking and helps create a crispier base.

Gently stretch the pizza dough into a round shape, approximately 30-35cm (12-14 inches) in diameter. Work from the center outwards, leaving a slightly thicker edge for the crust. Avoid overworking the dough.

Transfer the stretched dough to a pizza peel or a piece of parchment paper dusted with semolina flour/cornmeal. If using parchment paper, you can trim the excess around the dough.

Spread a thin, even layer of the tomato sauce over the pizza dough, leaving about a 2cm (1 inch) border for the crust. Do not use too much sauce, as it can make the pizza soggy.

Distribute the torn fresh mozzarella pieces evenly over the sauce. Then, arrange the fresh basil leaves on top of the mozzarella. Drizzle the remaining 1 tablespoon (15ml) of extra virgin olive oil over the pizza.

Carefully slide the pizza (with parchment paper, if used) onto the preheated pizza stone or baking sheet in the oven. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Cooking time may vary depending on your oven's temperature.

Once baked, carefully remove the pizza from the oven. Let it rest for a minute or two before slicing and serving. Garnish with a few extra fresh basil leaves, if desired.