Start with a proofed ball of dough. If it's been in the fridge, make sure it's been resting at room temperature for 2-3 hours (depending on how cold your kitchen is). If you need instructions on this, follow the recipe above.

Gently press the dough out using the flat side of your fingers on a thick bed of semolina flour - don't poke it. This isn't Neapolitan or NYC style so you don't need to leave a 1 inch crust. Just press it out evenly into the rough shape of a rectangle. The end result should be bubbly all over, not flat in the middle like a typical pizza. Flip it over several times during this process to make sure it's not sticky. (see photos)

Slide the plain pizza dough right onto the pizza stone. Let it pre-bake for about 2-3 minutes and take it out. The dough should have risen and bubbled up in the oven but should not be browned yet.

If you're not using a stone, you can use a pan but you might not get as crispy of a bottom. Give the dough about 5 minutes until it begins to bubble up and brown slightly in spots.

Remove the pizza dough from the oven and add tomato sauce and cheese, as well as any other toppings you like and slide it right back onto the pizza stone. If you're not using a pizza stone, you can place it right onto the oven rack or with parchment paper underneath to prevent spillage.

When the crust has golden brown spots on the bottom and the cheese is melted and bubbling, remove it from the oven and place it directly on a cooling rack to avoid steaming the crust.

Add fresh basil and shred some fresh Parmigiano Reggiano (or regular parmesan) on top.

Let the pizza settle for 3-4 minutes then cut and serve.