Pizza Oven Style Pizza

Place pizza stone in oven and preheat oven to 500 degrees (for about 1 hour or while other ingredients are prepared). (This was a great tip I read in Savuer.)
Combine warm water and yeast in mixing bowl of a heavy stand mixer with dough hook attachment. Stir to dissolve and set aside for one or two minutes. Add olive oil and stir. In a separate bowl, stir together salt and 3 cups of flour. Gradually, add flour mixture to yeast mixture while mixer is running. Knead (with dough hook) at medium speed until the dough is smooth and elastic. Add up to 1/2 cup more flour if dough is too sticky. Turn out into a bowl coated with olive oil and cover with a clean cloth towel. Let rise until doubled (about 45 minutes).
After dough has risen, punch down and shape into a ball. Lightly dust a sheet of parchment paper with flour. Put the ball in the center of the parchment paper and press and pat with fingers (or use a rolling pin) to shape into a about a 12-inch circle. Let rest.
Layer the tomatoes onto the pizza dough. Sprinkle garlic over tomatoes and layer basil leaves on top. Drizzle olive oil over this and lay on mozzarella slices. Season with fresh ground pepper.
Carefully pick up pizza by using corners of the parchment paper or slide a pizza peel under parchment paper. Transfer pizza on parchment paper to the preheated hot stone. Bake for 8-10 minutes or until crust is golden brown and cheese begins to bubble.
Remove from oven, slice and serve.