Start by combining the active dry yeast, warm water, and sugar in a small mixing bowl. Stir gently to dissolve the yeast and let it sit for about 5-10 minutes until it becomes frothy. This step is crucial for a light and airy pizza crust.

In a large mixing bowl, mix the flour with a pinch of sea salt. Create a well in the center and pour in the activated yeast mixture and olive oil. Keep mixing all the ingredients until the dough begins to form. Transfer the dough onto a floured surface and knead for about 8-10 minutes, adding more flour, if necessary, until it becomes smooth and elastic.

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

While the dough rises, heat a tablespoon of olive oil in a small saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the crushed tomatoes and dried oregano, allowing the sauce to simmer for about 10 minutes. Season with sea salt and freshly ground black pepper, then set aside.

Preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven as it heats.

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness. Transfer the rolled-out dough to a pizza stone or baking sheet. Spread the tomato sauce evenly over the dough, leaving a small border around the edges. Arrange the fresh mozzarella slices evenly over the sauce.

Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

Remove the pizza from the oven and immediately sprinkle with fresh basil leaves. For an extra burst of flavor, drizzle with balsamic glaze if desired.

Slice the pizza and serve it hot. Enjoy the combination of fresh, tangy heirloom tomatoes, creamy mozzarella, and fragrant basil.