For the Pizza:
Combine yeast, sugar, salt, water, olive oil, and 1 1/2 cups flour in the bowl of a stand mixer.
Knead on low until dough starts to form. Continue kneading until dough forms a soft ball and the sides of the bowl are clean. Add additional flour as necessary to achieve this texture.
Dust dough with flour and place on a baking sheet or large tray. Cover and let rest for 4 to 5 hours.
To Bake:
Preheat the oven to 550 degrees Fahrenheit.
When ready to bake, roll the dough into a large circle and place on a pizza pan or a pizza peel dusted with cornmeal.
Drizzle about 1 teaspoon olive oil over the dough. Spread the sauce across the top, leaving about a 1/2-inch border around the edge. Evenly distribute the mozzarella pieces.
Bake the pizza in the preheated oven on the pizza pan, or transfer it from the pizza peel to a pizza stone. Bake until toppings are warm, bubbly, and starting to brown, about 7 to 8 minutes.
Remove the pizza from the oven. Tear the basil leaves and scatter them across the pizza.