In a large mixing bowl, combine flour, yeast, and salt. Gradually add warm water and olive oil. Stir until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, approximately 1-2 hours.

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.

Slice heirloom tomatoes and mozzarella cheese. Tear basil leaves into small pieces. Set aside.

Punch down the risen dough and transfer it to a floured surface. Roll out to your desired thickness, using a rolling pin. Transfer the dough to a baking sheet or preheated pizza stone.

Layer sliced tomatoes and mozzarella over the rolled-out dough. Sprinkle with basil leaves, drizzle with olive oil, and season with salt and pepper.

Place the assembled pizza in the preheated oven. Bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned.

Allow the pizza to cool slightly before slicing. Serve warm with a side salad or your favorite beverage.

Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.