Bring dough ball to room temperature on a floured pan. Cover dough ball with plastic and a dish towel and let sit in a warm place for 30 minutes.
On a floured surface, flatten dough to a 12-14 inch round. Cover with plastic and dish towel and let sit for another 30 minutes.
Preheat oven to 500 degrees and in middle rack, place your pizza stone.
On a pizza peel, sprinkle corn meal over surface. Lay pizza dough round onto peel.
Carefully spread pizza sauce to ½ inch from edge without getting any on peel. Alternate mozzarella and tomato slices on top of sauce. Tear half of basil and sprinkle over top. Drizzle a little oil over the whole pizza.
Slide pizza from peel onto the stone and set timer for 7 minutes. After 7 minutes check pizza bottom for browning with a pair of tongs and cook 1-2 more minutes only if needed.
Remove to a cutting board and tear more basil over top. Cut and serve.
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