For the pizza dough:

1. Put 1 3/4 lukewarm water in a mixing bowl.  Allow to sit for 2 minutes, or until yeast dissolves.
2. Add flour, salt and olive oil, mixing well until flour is incorporated and dough forms (~5 minutes).
3. Turn dough out onto a lightly floured surface and knead until it looks smooth (~3 minutes).
4. Cut dough into 4 equal pieces and seal individually in a ziploc bag.  For best results, refrigerate for several hours (or even better, over night).  You can use immediately but the texture is much better when it has a chance to chill.
5. If chilling, allow dough to sit at room temperature on a parchment or silpat-lined baking sheet (cover with a clean kitchen towel).  Then roll out, top and bake (each ball makes about a 10 inch pizza).

For the pizza:

1. Preheat oven to 500 degrees F.
2. Roll or stretch the dough out and place on a parchment or silpat lined baking sheet.
3. Layer sauce, fresh tomatoes, mozzarella and basil on top, then drizzle with olive oil.
4. Bake for 10-15 minutes or until cheese is melted and crust is browned on the bottom and lightly browned around the edges.
5. Top with additional basil and a drizzle of balsamic glaze as desired.