Flatten and stretch dough into 12-14" pies. You should be able to see light through the dough if it's stretched enough.
Prepare your pizza by ladling crushed San Marzano tomatoes (with a pinch or two of sea salt) onto stretched dough and then sprinkling Parmigiano-Reggiano. Starting from the outside and moving inward, spread a light even layer of mozzarella.
Preheat your Ooni (or other outdoor pizza oven) for at least 30 minutes. The oven should reach near 900F in this time. Using a pizza peel, place pizza in oven and cook for 2 minutes (+/- 30 seconds depending on color) rotating as needed.
Remove pizza from oven, top with fresh basil, and place on wire rack to cool for 2 minutes before slicing.