Preheat the oven to 400 degrees F with a pizza stone or steel.

While it's preheating prepare the tomatoes and the garlic cloves on a sheet tray with olive oil and a sprinkling of kosher salt.

Roast the garlic cloves with the skins on, it's easier to take the skins off after the cloves are roasted. Go ahead and put the tray in the oven, right on the pizza steel while it's preheating.

Let the garlic and tomatoes roast for about 30 minutes.

Meanwhile let your dough come up to room temperature, for about 30 minutes.

After 30 minutes, the tomatoes should have burst a bit and will have released some juice. the garlic cloves might not look golden, but give one a poke and if it's soft, you're good to go. Set the tomatoes and garlic aside and let them cool for a bit.

Once cooled enough to handle, unpeel the garlic and discard the skins.

Roll, stretch or spin your dough out onto a lightly floured pizza peel. Use a silicone spatula to scoop and spread the crushed tomatoes on the dough. Be sure to leave about half an inch for the crust.

Use that same spatula to scoop and place the roasted tomatoes and garlic on the sauce. Be sure the garlic is evenly placed on the pizza.

Scrape the pan to get the oil and tomato juices into one corner of the pan. Then drizzle that tomatoey oil and roasted bits over the pizza. Add a drizzle of olive oil to the pizza and around the crust.

Slide the pizza onto the pizza steel or stone and let cook for 10-15 minutes. Until the dough is puffed and golden on the top and the bottom

When the pizza comes out of the oven, give it another drizzle of olive oil. Sprinkle some grated Parmesan over the top and dot with fresh basil.