At least 45 minutes before cooking, preheat the oven and pizza stone to
550 degrees.
Drain the tomatoes over a fine-mesh strainer, reserving the liquid for
another use. Break up the tomatoes and drain the juices, pressing them
with a wooden spoon. The tomatoes should be fairly dry.
Place the dough on a heavily floured surface and stretch and pull, using
your hands or a rolling pin, into about a 14-inch round.
Place on a lightly floured pizza peel or rimless baking sheet. With the
toppings, being careful not to press on the dough and weigh it down: the
crushed tomatoes first, then the cheese, leaving roughly a ½-inch
border.
Shake the pizza peel slightly to make sure the dough is not sticking.
(Gently lift any sections that are sticking and sprinkle the peel with
flour.)
Carefully slide the pizza directly onto the baking stone in one quick,
forward-and-back motion. Cook until the crust has browned on the bottom
and the top is bubbling and browning in spots, about 7 minutes.
With the basil, and season with olive oil, salt, pepper and Parmesan.
