Preheat the oven to its maximum temperature, mine goes to 550F.
You have a couple options of how you want to cook this: while preheating your oven, make sure you put your pizza stone or steel in there. Alternatively, you can also use a pizza screen on the bottom rack.
Prep your toppings.
Toss some flour on your counter or workbench, and sprinkle some flour on your targeted dough baby.
Stretch out the dough evenly into roughly a 12” pizza shape.
Add your toppings.
Bake on the stone or steel, or bottom rack with a pizza screen for about 8 minutes.
Finish with grated parmesan and fresh basil, or whatever you like.
Use the thick side of your grater for the mozzarella—it slows down the melting a bit and helps stop it from breaking and charring too much.
Thinly slice that onion and garlic so they cook through.
I prefer only about ¼ cup of sauce per 12” pizza, but you do you!