Preheat a pizza stone on the bottom rack of your oven for at least an hour on the highest heat available.
Roll the dough, or even press the dough out by hand into a round pizza, on a piece of baking paper. Allow it to rise a little before putting on the toppings.
Spread the marinara sauce onto the centre of the pizza leaving a decent 4-centimetre edge.
Arrange the sliced pepperoni and torn bocconcini on top.
Slide the pizza onto the hot pizza stone and cook until the edges are risen and well cooked.
Remove from the oven and top with fresh basil.