Pizza Alla Napoletana

Preheat oven to 500 degrees F and, if you have one, place a pizza stone on the bottom rack of the oven. Season the tomatoes with salt and pepper and place in a strainer or colander set over a bowl to drain . Let sit for 10 to 15 minutes, or until tomatoes have released some of their liquid. Place the rolled out pizza dough onto 2 pizza peels or the backs of 2 cookie sheets, using cornmeal, as necessary, to help facilitate moving the dough. Sprinkle the tomatoes evenly over both rounds of dough, scatter the diced cheese , then drizzle each pizza with 1 1/2 tablespoons of olive oil. Bake the pizza for 10 to 12 minutes, or until the dough is golden brown around the edges and the tomatoes are lightly caramelized. Remove from the oven and sprinkle with the oregano and basil. Bake for an additional 2 to 3 minutes, or until the pizza is crisp and golden brown. Sprinkle with kosher salt before serving. Serve immediately.