Classic Style Napoli Pizza

Using our homemade pizza dough, we have now created several pizza recipes like white vegetable, barbeque chicken, and others. After doing some research I wanted to make a more classic pizza- like they make in Naples -by using fresh quality ingredients, keeping it simple, and great tasting!

Ingredients
12 oz pizza dough homemade or store bought
14 oz peeled San Marzano tomatoes lightly crushed (1/2 can)
4 oz ricotta cheese (or mozzarella)
1 large tomato or 2-3 Roma tomatoes cored and sliced thin
1 tbsp freshly grated Parmesan cheese
1 tbsp freshly grated Romano cheese
½ cup fresh basil (about 1 handful)
1 tbsp good olive oil
Semolina flour for dusting

Make the dough or use store bought, about 12 ounces is required for a 13-inch pizza. Roll out the dough, shape to fit the peel, then place on the peel (sprinkled with semolina). Heat oven to 450 °Fand allow pizza steel (or stone) to heat for 20-30 minutes at this temperature (while preparing the pizza).
Spread the San Marzano tomatoes around the crust to cover, then add the tomatoes, followed by dollops of ricotta (or mozzarella), and finally sprinkle the Parmesan and Romano on. Place on pizza steel (or stone) and bake for about 12 minutes, turning 90 degrees a couple times as it cooks, until the top of the cheese begins to brown.
Once browned remove from the oven and allow to sit for several minutes, drizzle on the olive oil and sprinkle on the fresh basil leaves. Cut into pieces and serve.