In a large bowl, combine flour and salt. In a separate bowl, dissolve yeast in warm water with a pinch of sugar. Add yeast mixture to flour and mix to form a dough. Knead for 5-10 minutes until smooth. Let rise for 1 hour in a warm place.

Slice cherry tomatoes in half. Mince garlic cloves. Tear basil leaves into small pieces. Set aside all toppings for assembly.

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness. Transfer to a preheated pizza stone.

Drizzle olive oil over the dough. Distribute cherry tomatoes and minced garlic evenly. Sprinkle mozzarella cheese over the top, followed by fresh basil leaves. Season with salt and pepper.

Preheat oven to 475°F. Bake pizza for 12-15 minutes, or until crust is golden and cheese is bubbly. Remove from oven and let cool slightly before slicing.

Cut the pizza into slices. Serve warm with additional fresh basil and a drizzle of olive oil if desired.

Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat before serving.