The bottom should be the bottom and the top should be the top.
Rub an extra amount of flour on the bottom of the dough and then turn over.
Use your fingers to mark the crust all around the circle.
Pick it up and go back and forth and around, from hand to hand and let gravity stretch it.
Use your fists around to stretch it more. It should be about 12 inches.
Turn it over and add a little more flour to the bottom.
Pizza Sauce
Add all ingredients to a food processor and whirl it until desired texture.
Margherita
Place pizza stone on the middle rack of oven and turn heat to its highest setting (550). Let it heat for an hour.
Put the sauce in the center of the stretched dough and use the back of a spoon in a circular motion to spread it evenly across the surface, stopping approximately 1/2 inch from the edges.
Slice the cheese into large pieces and place gently on the sauce.
Drizzle a little olive oil over the pie.
Using a pizza peel, pick up the pie and slide it onto the heated stone in the oven.
Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.
Remove from oven and scatter basil leaves over the top.
Notes
If you want to eat the pizza the same day that you prepared the dough, allow a 3-4 hour bench rest at room temperature.