Remove dough from refrigerator and let come to room temperature in an oiled bowl, for at least one hour.

Preheat your oven to 550F, or higher, for at least 30 minutes. If you have a pizza stone, place it in the lower-middle of your oven.

Dust your counter with flour. If making two pizzas, divide your dough in half and cover one of the halves with a kitchen towel while you prepared the first pizza.

Using your hands, stretch and shape dough into a 20-inch circle (if making one pizza) or 10-inch circle (if making two pizzas). Transfer the dough to a sheet of parchment paper and use your hands or a rolling pin to reshape it, if necessary. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.

Brush olive oil and season the dough with salt and pepper to taste.Then, spoon the pizza sauce onto the dough, leaving a 1-inch border. Top with the cheese and some basil leaves, drizzle more olive oil and season again with a little salt and pepper.

Using a pizza peel (or the back side of a baking sheet), transfer the pizza to the pizza stone. If you don't have a baking stone, bake the pizza right on the baking sheet. Bake until golden brown, about 6 to 8 minutes. Slide the parchment back onto the pizza peel (or back side of a baking sheet) and transfer to your counter.

Top with fresh basil and drizzle more olive oil (if you'd like).Repeat with the second dough, if making two pizzas.

Slice and serve immediately!