Preheat oven to 500 degrees F. Place one oven rack one position above the bottom. Oil a pizza steel or baking sheet with high-temperature cooking spray or vegetable oil.

Pour crushed tomatoes into a fine mesh strainer set over a bowl. Drain for 5 minutes. Discard or save the liquid for another use such as soup or pasta sauce.

In a medium bowl, stir together the drained tomatoes, olive oil, minced garlic, salt, black pepper, and red pepper flakes if using. Finely chop the flakes before adding for even heat distribution.

On a lightly floured surface, stretch or roll the dough into a 14-inch circle. Transfer to the prepared pan. Fold any overhanging edges inward to form a thick border crust.

Spread the sauce over the dough leaving a 1-inch border around the edge. You may have leftover sauce. Use less sauce rather than more to keep the crust crispy.

Pat fresh mozzarella dry with paper towels and cut into 1/2-inch cubes. Distribute evenly over the sauce.

Brush the exposed crust edge with olive oil.

Bake for 8 to 12 minutes until the crust is lightly browned and the cheese is fully melted and just starting to bubble at the edges.

Let the pizza rest for 3 to 4 minutes. Scatter fresh basil over the top, slice, and serve warm.