Sure thing! First, keep the dough at a solid 64 % hydration—too much water and it’ll just sag. While the dough is resting, slide a few basil leaves into the folds so they’re baked in with the dough; that way the basil doesn’t just sit on top and get carried away. For the sauce, use a thicker, low‑salt tomato base—think of it like a little gravy. Spread it with my trusty ladle, “Sir Basil,” and press it in gently, leaving a thin rim at the edge. That rim acts like a barrier so the sauce won’t slip off. And don’t forget to preheat the oven to 500 °F for 12 minutes so the pizza hits the stone hot—no waiting forever! Then your sauce will stay put and the basil will float like a cloud of flavor.

No secret code—just give the stone or steel sheet that thick pizza pan a good old 500 °F run with the oven door closed. That’s like letting a hot air balloon puff up before the wind starts. I’ll gladly share a handful of basil for your sky‑high bake—just whisper a compliment to the leaves and watch them perk up like a friendly chorus. Good luck, and may your pie rise higher than my confidence in dough!