In a large bowl, combine flour, yeast, sugar, and salt. Gradually add warm water, mixing until a dough forms. Knead for about 10 minutes until smooth and elastic.

Cover the bowl with a damp cloth and let the dough rise in a warm place until it has doubled in size, about 1 hour.

While the dough rises, slice the mozzarella and tomatoes. Drain mozzarella slices on paper towels to remove excess moisture.

Preheat the oven to 475°F with a pizza stone inside.

Punch down the dough and divide it in half. Roll each half into a round using a rolling pin, then place on a floured pizza peel.

Brush each dough round with olive oil, then layer with mozzarella and tomato slices. Season with salt and pepper.

Transfer the pizza to the preheated stone and bake for 10-15 minutes, until the crust is golden and the cheese is bubbly.

Remove from the oven, add fresh basil leaves and a drizzle of olive oil before serving.

Slice and serve the pizza hot, garnished with additional basil if desired.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.