Peel and mince the Garlic (4 clove).
Rinse, drain and thinly slice the Fresh Basil (1 cup).
Heat half of the Olive Oil (4 tablespoon) in a medium saucepan over medium-low heat.
Sauté half of the minced garlic in the olive oil until fragrant, about 30 seconds. Immediately stir in the Canned Crushed Tomatoes (14 ounce), Dried Oregano (2 teaspoon), basil and Salt (1 teaspoon). Let simmer over low heat while you continue prepping the rest of the ingredients.
Turn broiler of interior oven on high, and position a rack directly below the flame. Heat a large cast iron skillet on the stovetop over high heat for ten minutes.
Slice the Low-Moisture Mozzarella (8 ounce) and set aside.
Grate the Parmesan Cheese (1/2 cup) and set aside.
Slice the Cherry Tomato (1 pint) and set aside.
Divide Fresh Pizza Dough (16 ounce) in half. Roll out the first half on a counter dusted in All-Purpose Flour (1/2 cup).
Place the rolled out dough gently into the hot, dry skillet.
Mix the remaining olive oil and minced garlic in a ramekin. Brush onto the pizza dough.
Immediately spread half the the cooked tomato sauce onto the pizza dough in a thick layer.
Layer on half of the sliced mozzarella and grated Parmesan. Top with half of the sliced cherry tomatoes.
Place in the oven directly under the broiler for 1-2 minutes.
Rotate the skillet under the broiler 45 degrees and continue cooking for another 1-2 minutes, or until the cheese is golden and the crust is golden brown.
Remove the pizza from the oven. Slide the pizza onto a cutting board or plate. Garnish with fresh basil leaves, and allow to cool for 2 minutes. Repeat the process with the other half of the dough.
Slice into squares and serve.