In a small bowl, combine the lukewarm water, dry active yeast, and a pinch of sugar. Let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and fine sea salt. Mix well to ensure the salt is evenly distributed throughout the flour.
Make a well in the center of the flour mixture and pour in the activated yeast mixture along with the extra-virgin olive oil. Start mixing until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic.
Place the kneaded dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Once risen, punch down the dough, turn it out onto a floured surface, and divide it into two equal portions. Shape each into a ball and let rest for another 30 minutes.
Preheat your oven to 475°F (245°C) for a pizza stone, or 425°F (220°C) for a baking sheet.
Roll out one dough ball on a floured surface to your desired thickness.
Transfer the rolled-out dough to a pizza stone or baking sheet lined with parchment paper. Spread marinara sauce over the base, leaving a small border for the crust. Add sliced mozzarella and basil leaves.
Bake the pizza in the preheated oven for about 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
Let the pizza cool for a minute before slicing. Serve hot and enjoy!
