Margherita Pizza

Make the Sauce: In a medium bowl, stir together the tomatoes, garlic, salt, sugar, pepper, and oil. (Alternatively, for a completely smooth sauce, you can blend the ingredients in a small food processor or blender.)

Preheat the oven to 500°F (260°C) and set an oven rack in the bottom position. Dust a 13 x 18-in (33 x 46-cm) baking sheet with half of the cornmeal.

On a lightly floured surface, using your hands, stretch and press one ball of dough into a 12-in (30-cm) round. Transfer the dough to the cornmeal-dusted baking sheet, and gently stretch it out again so that it maintains its shape.

Spread about 6 tablespoons (90 ml) of the sauce over the dough, leaving a ½-in (13-mm) border around the edges. Slide the baking sheet into the oven and bake for 7 minutes, until the crust is partially cooked. Remove from the oven, and scatter half of the mozzarella cubes over the sauce, followed by half of the Parmigiano-Reggiano. Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, about 4 minutes more. Remove the pizza from the oven and transfer to a cutting board. Sprinkle with the basil and slice. Repeat with the remaining pizza dough and ingredients.