Preparation

Preheat the oven to 500° with a rack in the lower third. Pour whole peeled tomatoes and their juices into a colander set over a bowl and let excess tomato juice drain; reserve tomato juice for another use.

Transfer drained tomatoes to a medium bowl and crush into small pieces, using clean hands or a potato masher. Stir oil, garlic, and 1/2 teaspoon salt into tomatoes. Let sit while shaping the pizza dough. 

Lightly brush a HexClad Pizza Steel with olive oil. On a lightly floured work surface, gently stretch or roll the dough into a 12-inch round with a ½-inch crust. Arrange pizza round in the center of the Pizza Steel (do not preheat Pizza Steel) and reshape into a 12-inch round if necessary. 

Spread ½ cup of the tomato sauce over the crust, leaving a 1/2” border. Top with the mozzarella, leaving some space between the slices. Reserve remaining sauce for another use.

Transfer the pizza to the oven on the Pizza Steel and bake until the crust is browned and the cheese is bubbling and browned in spots, 10 to 12 minutes. Remove pizza to a work surface and cool for at least 5 minutes. Drizzle pizza with olive oil, top with basil, and slice.