Prep your dough. If coming directly from the fridge, allow the dough to sit for 2-3 hours until it reaches room temperature. Place in a well oiled pan and drizzle oil on top of dough. Gently press and stretch the dough until it reaches the edges of the pan. If the dough is too elastic and recoils back, let it sit for 10-15 mins and try again. It will eventually reach the edges of the pan.
Once your dough is prepped in the pan, cover it tightly in plastic wrap and let it sit for 2-3 hours. During this time the dough will rise up. This is what makes the crust fluffy and airy when baked.
Add shredded low moisture cheese to the edges of the crust. This cheese will fry in the oil and becomes crispy and tasty. Spread whatever is leftover evenly around the middle of the dough.
Break your fresh mozzarella cheese into chunks and place them evenly around the pizza.
Spread sauce in dollops or stripes across the top of the cheese. You can use as much or as little as you like, but I try to go 50/50 with sauce and cheese (see photos).
Spread dried oregano, fresh basil leaves and some extra Parmesan cheese. Lightly drizzle some olive oil on top.
Preheat your oven to 450F and place pizza on the bottom rack. Check pizza after 10 minutes to see if crust is cooking too fast or slow. The bottom crust should be lightly golden by this point. If it's cooking too fast, place it on a higher rack and let bake for another 5-10 minutes. The pizza is done when the cheese and toppings are cooked to your liking. The cheese should be lightly golden and melted, not a deep crusted-over brown (unless you like it that way).