4oz fresh whole-milk mozzarella cheese, homemade or store-bought fior di latte (preferably Grande), well-drained
fine sea salt
Extra-virgin olive oil in a spouted container, for drizzling
From The Pizza Bible: "The legend, which may or may not be entirely true, begins with the most famous take-out pizza order in history. In 1889, a renowned Neapolitan pizzaiolo named Raffaele Esposito was summoned to the city's splendid Capodimonte palace, where the visiting queen of Italy, Margherita of Savoy, wanted to taste the local pie. Eager to impress, Esposito served three kinds: a traditional marinara, one covered in whitebait (tiny young fish), and a third that he created for the occasion with tomato, mozzarella, and basil to represent Italy's national colors."
Make a fire in a wood-fired oven. Or, if you will be using a home oven, ready the oven as instructed in Home-Oven Broiler Method.
Prepare the dough according to the instructions for Wood-Fired Oven Baking or, if using a home oven, according to the instructions for Home-Oven Broiler Method.
Spoon the tomato sauce onto the center of the dough. Then, using the back of the spoon in a circular motion and working outward from the center, spread the sauce evenly over the surface, leaving a 1/2-inch border. (This will be a thin layer of sauce.)
Arrange the pieces of basil, shiny side up, evenly over the sauce. Pinch the cheese into pieces slightly larger than a quarter and place them, skin side down, on the pizza, using some of the cheese to cover part of each piece of basil. This helps prevent the basil from burning.
Sprinkle the pizza lightly with salt. Then, working from the center outward, drizzle a spiral of oil (about 1 1/2 teaspoons) over the surface.
Bake the pizza as directed for Wood-Fired Oven Baking or the Home-Oven Broiler Method.
Transfer the pizza to a cutting board and cut into 6 wedges.