1. In the bowl of a stand mixer fitted with the dough hook attachment, add the yeast and warm water. Whisk to combine, then allow mixture to sit for 5-10 minutes, or until frothy. This indicates that the yeast is active.

2. Add the flour, salt and olive oil to the bowl, then mix on medium speed for 5 minutes. Transfer the dough to a greased bowl. Spray the top of the dough with nonstick cooking spray, then cover with plastic wrap.

3. Preheat the oven to 150F. Once the oven reaches this temperature, turn the oven off. Place the covered dough in the warm oven and allow to rise for 30 minutes.

4. Meanwhile, make the basil pesto, if desired. Using a mortar and pestle or a blender, add the garlic, pine nuts and fresh basil. Crush with the mortar or grind until roughly combined. Add the cheese, lemon juice and pinch of salt. While using the mortar, or with the motor running on the food processor, drizzle in olive oil in a slow stream until emulsified. Set aside.

5. Preheat oven to 475F.

6. Punch the dough down, then turn out on a floured surface. Divide the dough in half. Working with one piece at a time, roll the dough out to ¼ inch thickness. Repeat with remaining dough. Transfer to parchment paper lined baking sheet.

7. Spread the pesto over the dough, then top with fresh mozzarella and tomato slices, or whatever toppings you desire.

8. Bake in preheated oven for 14-18 minutes, or until crust is golden and cheese is melted. Enjoy!