Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly grease it with olive oil or line with parchment paper. Allow at least 20-30 minutes for the oven and stone/sheet to come to temperature.

In a medium bowl, combine the crushed tomatoes, minced garlic, 2 tablespoons of olive oil, salt, and black pepper. Stir well. This sauce is uncooked to maintain fresh flavor, which is traditional for Margherita.

Dust your work surface lightly with flour. Gently stretch or roll the pizza dough into a 10-12 inch round or rectangle, aiming for about 1/4-inch thickness. Be careful not to overwork it.

Carefully transfer the stretched dough to your preheated baking sheet or a pizza peel dusted with semolina flour if using a pizza stone.

Spread an even layer of the prepared tomato sauce over the dough, leaving about a 1/2-inch border for the crust.

Arrange the sliced fresh mozzarella over the sauce. Scatter about half of the fresh basil leaves over the cheese.

Carefully transfer the pizza (on the baking sheet or from the peel to the stone) into the preheated oven.

Bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly with some browned spots. Baking time may vary based on your oven and chosen surface.

Remove the pizza from the oven. Immediately scatter the remaining fresh basil leaves over the hot pizza. Drizzle with 1 teaspoon of extra virgin olive oil and sprinkle with a pinch of flaky sea salt, if desired.

Let the pizza rest for 2-3 minutes before slicing and serving. This helps the cheese set and prevents toppings from sliding off.