• 2 balls of unbaked pizza dough
• 16 ounces sliced or shredded mozzarella cheese (not water-packed mozz, it gets weird and gooey. If you like fresh mozz, put it on afterward)
• 4 tablespoons chopped fresh basil

Preheat oven with baking stone to 450

For Buca’s Sauce (they say it’s enough for one pizza, but I stretch it to two):

• 1/2 cup canned crushed tomatoes
• 1 tablespoon chopped garlic
• 1/2 tablespoon dried oregano
• 1 tablespoon olive oil
• salt to taste

or: (one of my tweaked versions)

• 1 can diced tomatoes
• 3 large cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon olive oil
• dash of salt
• dash of sugar

Whichever sauce recipe you choose, pulse all together in a food processor until pretty smooth, with no large chunks of tomato (a few small ones is okay).

Place flattened dough on a cornmeal dusted surface. Roll to 13-inch oval. Top with tomato sauce, leaving a 3/4-inch border. Top with 8 ounces of the mozzarella and 2 tablespoons of the basil. Slide pizza on to heated stone. Bake 10 minutes or until crust is golden brown.