Preheat oven to 200-degree Celsius for at least 15-20 minutes.
Place a piece of parchment/baking paper over the rolling surface. Sprinkle cornmeal over it.
Put the dough over it. Then with your fist, make a depression/dent at the centre of the dough. Gently spread the dough out with your fingers, into a round shape. Make sure the edge remains thick.
Note: While stretching the dough, if it starts to shrink back then wait for a few minutes and let the dough relax. After that continue spreading it.
Brush olive oil over the pizza base. Then prick it with the help of a fork.
Carefully lift the pizza dough/base with the help of the parchment paper and place it over the pizza tray.
Note: If you are not using a parchment paper then before stretching the dough don’t forget to sprinkle cornmeal over the rolling surface. And before placing the dough over the pizza tray, grease the tray with a little olive oil.
Bake the pizza base for 10 minutes at 200-degree Celsius.
Then take it out. Pour pizza sauce and spread it evenly, leaving a 1 cm border around the base.
Sprinkle shredded mozzarella all over the top. Brush the edge with olive oil.
Put it back into the oven and bake for 5-10 minutes or until the cheese is bubbly and the crust is slightly golden.
After that take it out, sprinkle dried basil and chilli flakes over the pizza.
Classic Margherita pizza is ready to serve.