Dough:

1. Mix flour, yeast, sugar, and salt. Gradually add water and knead until smooth by hand or with your stand mixer. Cover and let rise for 1.5-2 hours or until doubled.

2. Crush San Marzano tomatoes or pulse in blender on lowest setting until they are a 'crushed' consistency.

3. In a wide saucepan, saute garlic and basil for 2 minutes or just before the garlic begins to brown. Set aside.

Preheat the Oven:

Heat a pizza stone or steel at 525°F/260°C for at least 30 minutes.

Shape the Dough:

Divide into 4 portions and stretch into 10–12 inch circles, leaving the edges thicker - forming a crust-like shape.

Pizza Assembly:

Spread sauce, black olives, and basil leaves if you desire for more.

Bake:

1. Slide onto the hot stone and bake for 2-3 minutes on the pizza (baking) steel, until the crust is golden and the cheese has slightly is bubbly or slightly browned.

2. After the 2-3 minutes is up or the pizza has solidified well, use the pizza peel to slide the pizza from the bottom rack where the pizza steel is to the top rack.

3. **FYI: as soon as I slide my pizza in the oven, on the baking steel, I hit the broil button on my oven. By the time its ready to transfer from the bottom rack, the top coils are ready to do their job at evenly baking the top half of the pizza. (This is how you get the perfect char on the top of your pizza).

Serve:

1. Remove pizza from oven and add fresh burrata/mozzarella chese.

2. Garnish with fresh basil, slice, and enjoy!