To make the dough, fill a mixing bowl with hot tap water. This will temper the bowl which is important to yeast activation and growth. Measure out 3/4 cup of water that’s 110 degrees F. Pour the water out of the bowl. Place one teaspoon of sugar into the bottom of the bowl and pour over the 3/4 cup of water. Sprinkle the yeast over the surface of the water and let sit for two minutes. Next, whisk in the olive oil.
Add the flour and salt. Use a wooden spoon to stir the flour into the water and oil. Use your hand to knead the dough until it forms a smooth ball. Cover with a clean tea towel and set aside to rise. (Be sure to keep away from drafts or an open window.)
Once the dough is ready, preheat your oven to 500 degrees F, and lightly spray a pizza pan with non-stick cooking spray. Place the dough onto the pan and use a rolling pin to roll out the dough. Then, push the dough outward with flat hand hands until the dough reaches the perimeter of the entire pan.
To assemble the pizza, spread the basil pesto so that it covers the surface of the dough, leaving 3/4 inch around the edge bare. Next, place the torn or sliced mozzarella cheese onto the dough. Place the pizza in the oven and bake for 10 minutes. Once done, remove the pizza from the oven and sprinkle over the ground black pepper and parmesan cheese. This pizza should be served hot, so just before bringing the pizza to the table, top it with fresh basil leaves and enjoy!
