Instructions
Dough:
Mix the water, yeast, flour, sugar, salt and olive oil in a bowl. Use a large spoon to bring the ingredients together into a sticky dough. Add 1-2 tablespoon more water as needed
Transfer the dough onto a lightly floured clean surface and knead it with a push/pull motion for 5-7 minutes until it is no longer sticky
Transfer to a clean bowl with oil sprayed inside. Cover with cling wrap and place in a warm, humid spot for ~30-45 minutes until the dough doubles in size
Towards the end of proofing the dough, turn on the oven at 450F (without fan) with a pizza stone in the middle rack
Assembly:
Once the dough is proofed, roll it into a 9-10" thin circular sheet on a lightly floured surface
Transfer the crust onto a sheet of parchment paper* and adjust the shape. Prick with a fork a few times
Spread on the pizza sauce, and cover with chunks of mozzarella cheese (tear it with your hands)
Drizzle over the olive oil
Baking:
Carefully lift the parchment paper* sheet with the pizza on top of it and transfer it on top of the pizza stone inside the preheated oven
Close the oven door and bake for ~8-12 minutes depending on how crispy you want the crust to be (for reference, I bake for 10 minutes at 450F)
Carefully remove the pizza from the oven and garnish with fresh basil leaves
Slice and serve while still hot
