In a bowl, combine warm water and yeast. Let it sit for 5 minutes until frothy.

In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil.

Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Preheat the oven to 475°F (245°C) with a pizza stone inside.

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

Transfer the rolled dough to a baking sheet or pizza peel. Spread tomato sauce evenly over the base.

Distribute mozzarella slices over the sauce, sprinkle with salt and pepper, and drizzle with olive oil.

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

Remove from the oven, top with fresh basil leaves, slice, and serve hot.