An hour before cooking, place pizza stone in oven and preheat to 500°F.
While the oven preheats, prepare the dough. Dust a clean countertop with flour to prevent the dough from sticking.
To stretch the dough, start by pressing down in the center of the ball, using your fingers to flatten the center. Continue to gently press and push the dough out from the center to form the crust, leaving a 1 1⁄2-inch rim around the circumference of the pizza. Stop when the dough is approximately 12 inches in diameter. Transfer it from the countertop to a floured pizza peel.
Using your hands, tear the fior di latte or mozzarella into pieces approximately 2 inches in diameter. Disperse evenly across the dough. Add large dollops of tomato paste over the pizza. Sprinkle on the Parmigiano Reggiano.
Using the pizza peel, transfer the pizza to the pizza stone. Bake 7–9 minutes. No need to rotate the pizza halfway through.
Top the pizza with basil powder, fresh basil leaves, a drizzle of olive oil, and Maldon salt to taste.