Step-by-Step Instructions

1. Prepare the Dough: In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 10 minutes until frothy. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms. Knead 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 for 1-2 hours, or until doubled in size.
2. Prepare the Sauce: In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the San Marzano tomatoes, crushing them with your hands or a fork. Simmer for about 15-20 minutes until thickened. Season with salt and stir in torn basil leaves.
3. Assemble the Pizza: Preheat your oven to its highest setting (usually around 500°F/260°C) and place a pizza stone or baking sheet inside to heat. Punch down the risen dough and divide it into 4 equal pieces. Roll each piece into a ball and let them rest for about 10 minutes. On a floured surface, stretch each dough ball into a thin circle, about 10-12 inches in diameter. Spread a thin layer of tomato sauce over the dough, leaving a small border around the edges. Arrange the sliced mozzarella on top and add a few fresh basil leaves.
4. Bake the Pizza: Transfer the pizza to the preheated stone or baking sheet (use a pizza peel or a flat baking sheet dusted with flour for easy transfer). Bake for 7-10 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Remove from the oven and drizzle with a bit of olive oil. Garnish with more fresh basil leaves if desired.
5. Serve: Slice and enjoy your homemade Neapolitan pizza!