Warm the oven to 475°F, positioning a pizza stone for optimal heat distribution if accessible.

Gently crush the San Marzano tomatoes in a mixing bowl, adding a light sprinkle of salt for balanced flavor.

On a floured surface, carefully stretch the pizza dough into a circular shape approximately 12 inches wide, ensuring an even thickness.

Ladle the seasoned tomato sauce across the dough's surface, creating a thin, uniform layer that reaches near the edges.

Artfully scatter torn mozzarella pieces across the sauce, allowing for natural coverage and melting potential.

Transfer the prepared pizza onto the preheated stone or baking tray, positioning it in the center of the oven.

Bake for 10-12 minutes, monitoring until the crust turns golden brown and the cheese bubbles with a slight char.

Extract the pizza from the oven and immediately embellish with freshly torn basil leaves.

Conclude with a delicate drizzle of extra virgin olive oil across the surface, then slice and serve piping hot.