Corn meal

1 pizza dough ball (see recipe)

1 tablespoon (15 ml) olive oil

1 large tomato, thinly sliced

6.2 oz (175 g) ball of di buffala mozzarella, drained and sliced (see note)

3 tablespoons (45 ml) fresh basil, finely cut

With the rack in the lowest position, place a pizza baking stone or an inverted baking sheet on the oven rack. Preheat the oven to 500 ˚F (260 ˚C). Wait until the stone is well heated.

Sprinkle a little corn meal on the hot stone and pizza board.

Flatten a ball of dough to obtain a 10-inch (25-cm) diameter crust. Lay the dough on the board. Drizzle the oil onto the dough. Sprinkle with salt and pepper. Garnish with the tomato and cheese. Slide the pizza onto the hot stone and bake for about 15 minutes or until golden brown. Garnish with basil.

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