Prepare the Dough:

In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast on top and let it sit for about 5 minutes until it becomes 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 rough dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.

Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Preheat the oven.

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat as well.

Shape the Dough:

Once the dough has risen, punch it down and divide it in half (for two pizzas) or keep it whole for one large pizza.

Roll or stretch the dough on a floured surface to your desired thickness.

Assemble the pizza:

Place the shaped dough onto a pizza peel or a baking sheet lined with parchment paper.

Spread a thin layer of tomato sauce over the dough, leaving a small border around the edge.

Arrange the mozzarella slices evenly over the sauce.

Sprinkle with freshly grated Parmesan cheese.

Season with a pinch of salt and pepper.

Bake the pizza:

Transfer the pizza to the preheated pizza stone, or bake it directly on the baking sheet.

Bake for 10 to 12 minutes, until the crust turns golden and the cheese melts and bubbles.

Once out of the oven, immediately top the pizza with fresh basil leaves and drizzle with extra virgin olive oil.

Serve:

Let the pizza cool for a minute or two, then slice and serve.