Italian Style Queen Margherita Pizza

dough:
2 pounds flour
1 ounce fresh yeast
2 cups water
1 tsp salt

topping:
1 pound tomatoes, diced small
pinch salt
6 Tbsp olive oil
1 pound fresh Mozzarella cheese, cut into small pieces
fresh basil leaves, chopped coarse

On a wood (or marble) work surface, shape the flour to form a well or crater in the center, then put the yeast, warm water, and salt in the middle of it. Be careful to not let the salt touch the yeast when you add them to the crater in the flour. Mix with your hands until a dough forms, then vigorously knead the dough with your hands until it becomes soft and pliable.
Once you have kneaded the dough to the correct consistency, shape it into a ball. You may need to add a little flour. Put a large plastic bowl over the dough ball on the work surface so that no air can get to it.  Let rise for 3 to 4 hours at room temperature.  Once it has risen, it will be double in volume. Cut dough ball into 6 equal sections, shape into balls, and cover each with a bowl. Now, let rise for 45 to 65 minutes in a slightly warm place. The dough should double in size again. If the area isn't warm enough, it will take a bit longer.
Put the tomato sauce, a pinch of salt, and 2 Tbsp of the olive oil in a bowl, stir and set aside.
Preheat oven to 475 degrees and get out flat baking sheets.
When the dough is ready, use your hands to knead the dough and flatten it into thin round crust shapes and arrange on baking sheet; drizzle 2 Tbsp of the olive oil over the crust.
Spread some of the tomato mixture on each pizza crust, then put some mozzarella cheese pieces on top and some basil leaves on top of that (saving some basil for garnish after baking.)
Bake for 5 to 7 minutes at 475 degrees or until crust gets golden brown.  Remove from the oven, drizzle the remaining olive oil over, sprinkle on remaining basil, and serve.