Oven rack at top of oven.
A baking stone or quarry tiles to line the oven rack.
Preheat oven to 450 degrees F. (at least 30 minutes)
ROLL out the pizza dough on a floured surface, turning occasionally, into a circle 10- 11-inches in diameter - until it is about 1/4" thick.
PINCH the the outside rim of the circle to create a slightly raised edge to retain the sauce.
PLACE the pizza on a floured baker's paddle, or a thick piece of cardboard (I use an overturned teflon cookie sheet if I can't find the paddle). As a variation, you can let the dough rise a second time for about half an hour for a thicker, lighter pizza.
WHEN the oven is hot and you are ready to bake the pizza:
DRIBBLE the olive oil on the surface of the pizza dough.
SPRINKLE with 2 or 3 pinches of coarse salt and the rosemary.
SLIDE the pizza onto the baker's stone or tiles. Bake for 8-12 minutes, until the outer edge is a deep golden brown.