Place dough on a lightly floured surface and pat into a disk. Tranfer to a semolina or cornmeal dusted pizza peel or inverted baking sheet. Brush the dough with a little of the olive oil to the edge.
Distribute mozzarella slices over the tomato sauce and season with salt and pepper.
Arrange basil leaves over the mozzarella, reserving a few for garnish if you wish. Sprinkle with Parmesan. Drizzle with the remaining olive oil. Carefully slide the pizza onto the heated pizza stone and bake for 6 to 8 minutes, or until the bottom is crisp and browned and the top is bubbling. Garnish with the reserved basil leaves, if desired.