Placa 12-inch cast iron (or other extremely heavy, oven-safe) pan on a rack placed in the upper third of the oven. Then, turn the broiler to high. The pizza dough should be divided into three equal pieces. Each piece should be given a two-min kneading session before being placed on a baking pan lined with parchment paper and covered with plastic wrap. Have penalties, the organizations also for 30 to 45 minutes, allow to relax.

Make the pizza sauce by putting the tomatoes, salt, and juice from the can of tomatoes in a medium bowl. Use your hands to break the tomatoes into smaller pieces while the dough rests.

Uncover the dough when rested, then move a piece to a floured work surface. Roll out the dough into a 10- to 12-inch round (or as close to a round as possible) by dusting a rolling pin with flour.

Now that the stovetop has been cleared, have everything else ready and close at hand because you’ll need to work quickly. Pull the pan from the oven and place it on the stovetop using two oven mitts.

Place the pizza dough on the hot skillet by lifting it, then immediately brush it with 2 tablespoons of olive oil and 1/2 cup of tomato sauce. Spread approximately a third of the mozzarella over the sauce and, using oven mitts once more, immediately put the pizza back in the oven. Cook for 8 to 9 minutes, monitoring to ensure it doesn’t burn, or until the cheese is bubbling and the crust has developed dark bubbles resembling leopard spots.

After removing from the oven, sprinkle some fresh basil on top. Lift the pizza to a cutting board using two spatulas.

Repeat twice with the remaining dough, sauce, cheese, and basil; let the pan heat in the oven for at least 10 minutes between batches. After cutting into 6 slices, enjoy.