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Punch down the dough, divide in 1/2 and loosely form 2 balls. Place 1 ball in a well-greased plastic storage bag and store in the refrigerator for up to 2 days. Place the other on a floured surface, cover with a large inverted bowl, and allow to rest for 15 minutes.
Place a large baking stone on the oven's lowest rack and preheat to 400 degrees F.
Generously dust a wooden peel with flour and place dough on the peel. Make a disk shape by pressing dough with the heel of your hands, rotating the dough between presses. Continue to press and stretch dough into a 12-inch circle, about 1/8-inch thick. Spread the sauce on the pizza in a thin, even layer, making sure to leave a 1/4-inch border around the edges of the pizza. Season with salt and pepper. Top with the mozzarella.
Remove from the oven, tear the basil leaves and scatter over the pizza. Slice with a pizza wheel and serve immediately.
Turn the dough out onto a clean work surface dusted with flour. Knead until the dough is smooth and elastic, about 5 minutes, using more flour if necessary to keep from sticking. Divide into 4 equal portions, form into balls, and put on a lightly oiled baking sheet. Brush the tops of the dough with oil, cover with plastic wrap, and set aside to rise at room temperature until doubled, about 45 minutes.
Yield: 1 (12-inch) pizza dough
Prep Time: 10 minutes
Inactive Prep Time: 45 minutes
Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Yield: about 3 1/2 cups
Prep Time: about 15 minutes
Cook Time: under 15 minutes
Copyright 2001 Television Food Network, G.P. All rights reserved