- Ingredients: Italian extra virgin olive oil, 16 oz canned crushed tomato, 8-10 fresh garlic cloves and 1 bunch fresh basil leaves, divided, low-moisture mozzarella cheese shredded, fresh mozzarella balls and permesan cheese freshly grated.

- Method:

• Drizzle Italian on a on-stick pan. Spread into an even layer with your hands. Take 1 disc of dough and stack with a second disc. Spreadd a little but do not stretch. The dough needs to be spreadd gently. If you overstretch, you will waste your time.
• After a few minutes, lift, gently pull, flap the dough and stretch toward all edges of the pan. It will not reach the edges just yet. Let it rest a few minutes again. Stretch to the edges. If it doesn't want to go, give it more time - it needs time to rest. If it stretches, pull it to the edges of the pan.
• Once it can reach the edges, carefully quickly flip the dough so the oiled side is up. Stretch it again to the edges of the pan. The dough should go up the sides of the pan.
• Spreadd the crushed tomatoes onto the dough generously usgin a ladle. Leave a 1-inch edge. Scatter fresh basil leaves over the crushed tomatoes. Sprinkle generously with the shedded mozzarella.
• Squeeze any moisture from the fresh mozzarella balls. Tear by hand and spreadd the cheese around the pie. Drizzle with olive oil and bake at 500° on convection for 15-20 minutes.
• When it comes out of the oven, if the dough is crispy, you are good to go. The edges should be golden brown. Grate fresh parmesan over top. Cut into rectangular pieces and serve.