Yield: 2 (12-inch) pizzas 1 recipe rustic bread dough 2 tablespoons cornmeal 2 teaspoons minced garlic 2 large ripe tomatoes, diced (about 2 cups) 8 large leaves fresh basil, coarsely chopped 8 ounces grated mozzarella cheese 1/4 teaspoon salt 2 teaspoons olive oil Preheat an oven to 550F. Place a baker's stone on the lowest rack in the oven and allow it to become very hot. Cut the dough into two pieces and roll one piece out on a well floured surface to about 12 inches in diameter. Sprinkle a wooden baker's paddle with 1 tablespoon cornmeal (if you do not have a wooden paddle use the backside of a sheet tray). Place the dough onto the paddle. Distribute half the amount of the ingredients across the pizza dough. Slide the pizza into the oven and onto the stone. Bake the pizza for about 10 minutes or until the bottom is crispy and the top is nicely browned. While the first pizza is baking, proceed to assemble the second.