Plain and simple, this is the standard by which a pizzaiolo is judged.

• 2 Napoletano doughs, approximately 6 ounces each
  
• ½ cup crushed tomato sauce (page 00)
  
• 4 ounces fresh mozzarella cheese, preferably mozzarella di buffalo, either sliced into round disks, coarsely shredded, or diced into small chunks
  
• 2 tablespoons freshly grated Parmigiano Reggiano or Grana Padano cheese (optional)
  
• 16 fresh, whole basil leaves

1. Preheat the HearthKit (on the middle shelf unless you know your oven well enough to place it on a different shelf) for at least one hour, to the highest setting.
   
2. Stretch the dough and transfer to a peel that has been dusted with flour or semolina.
   
3. Spread 1/4 cup of sauce on each pizza, not quite to the edge, and place 4 basil leaves on top of the sauce, one in each quadrant (you may use more basil if you prefer).
   
4. Apply 2 ounces of the mozzarella over the top of the sauce and basil, dust with 1 tablespoon of Parmesan (optional).
   
5. Carefully slide the pizza from the peel onto the HearthKit.
   It should take approximately 7 to 9 minutes to bake (only 1 to 2 minutes in a wood fired forno heated to 750 to 800 degrees). The crust should be puffy and slightly charred on the cornichone (edge or lip), but still thin in the center, with the cheese fully melted and just beginning to brown in spots. The bottom, underside, of the dough should be brown and crisp, not white and soft. If the underside is not brown and crisp when the top is finished, lower the shelf for the next pizza (you can also earn a couple of extra minutes in the oven by loosely covering the top of the pizza with a sheet of aluminum foil, “non-stick” foil if possible, to protect the cheese.
   
6. Remove the finished pizza from the oven and immediately lay 4 additional basil leaves on the top, one in each quadrant, but not directly on top of the previous basil leaves.
   Serve whole (usually one pizza per person).

Repeat with the second dough.

By Peter Reinhart
From the book American Pie: My Search for the Perfect Pizza
2002 James Beard Award Winner & Author
The Bread Baker’s Apprentice, Crust & Crumb