In a large mixing bowl, combine the warm water, yeast, and a pinch of sugar (optional, helps activate yeast). Let stand for 5-10 minutes until foamy.

Add the flour, salt, and 1 tablespoon of olive oil to the yeast mixture. Mix with a spoon or in a stand mixer with a dough hook until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead on medium-low speed for 5-7 minutes.

Lightly oil a clean bowl, place the dough in it, turning once to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

Gently punch down the risen dough and divide it into two equal balls. Form each into a smooth ball. Place them on a lightly floured surface, cover with a damp cloth, and let rest for another 30 minutes. This makes the dough easier to stretch.

In a small saucepan or cast iron skillet over medium heat, add 2 tablespoons of olive oil. Add the minced garlic and sauté for 1 minute until fragrant (do not brown).

Pour in the hand-crushed San Marzano tomatoes. Stir in the salt and pepper. Bring to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, to allow flavors to meld.

Remove from heat and stir in the torn fresh basil leaves. The sauce should be simple and fresh, not overly cooked or reduced.

Place your pizza stone or steel in the oven and preheat to its highest setting (typically 500-550°F / 260-290°C). Allow it to preheat for at least 30-60 minutes to ensure the stone is uniformly hot.

Ensure your fresh mozzarella is well-drained and torn into small, bite-sized pieces. Pat dry with a paper towel if very wet.

Lightly flour your pizza peel. Take one rested dough ball and gently stretch it by hand from the center outwards into a 10-12 inch round. Try to maintain a slightly thicker edge for the crust. Do not use a rolling pin if aiming for a traditional Neapolitan texture.

Spoon about 1/2 cup of the tomato sauce onto the stretched dough, leaving a 1/2 to 1-inch border for the crust. Distribute half of the torn mozzarella evenly over the sauce. Arrange a few fresh basil leaves on top.

Carefully slide the pizza from the peel onto the hot pizza stone in the oven. Bake for 8-12 minutes, or until the crust is puffed and lightly charred in spots, and the cheese is melted and bubbly.

Using the pizza peel, remove the pizza from the oven. Drizzle with a little extra virgin olive oil. If desired, garnish with a few more fresh basil leaves.

Let the pizza cool for a minute before slicing and serving immediately. Repeat the process for the second pizza.