To make the pizza dough:

Cup of Yum
1. In a small bowl, sprinkle yeast over 3/4 cup of the lukewarm water. Stir and allow to sit until frothy, 5-10 minutes.
2. In the bowl of a stand mixer fitted with a dough blade or a large bowl, combine the flour, sugar, and salt. Mix in the yeast with water and the olive oil. Slowly add the remaining water until a soft dough is formed. Knead on a lightly floured surface until smooth and elastic.
3. Divide the dough into 2 equal portions. Place on a parchment-lined baking sheet and cover with plastic wrap or place each into large ziploc bags. Refrigerate overnight.
4. The next morning, remove the pizza dough from the refrigerator and form each into a ball, pinching together the ends and tucking them under. Place each into a bowl, flouring if needed. Cover with plastic or a towel and allow to rest at room temperature until doubled, 1-2 hours.
5. One hour before baking, place a pizza stone in the middle rack of the oven and preheat to 500 degrees F.

To assemble the pizza:

1. If using a baking stone, sprinkle cornmeal over a large pizza peel. Otherwise, sprinkle cornmeal over a large baking sheet. Form one ball of risen dough into a large circle, thin in the center with slightly thicker edges.
2. Thinly slice the fresh mozzarella and tomatoes in about 1/4 inch thick slices. Gently pat with a towel to remove any excess moisture.
3. Drizzle olive oil over the crust. Sprinkle with salt and half the minced garlic. Evenly arrange mozzarella and tomato slices over the top and add a few basil leaves. Carefully slide pizza onto the hot stone or place the baking sheet in oven. Bake in preheated oven until the crust is golden and cheese is melted and bubbly, 8-12 minutes. Repeat with remaining ball of dough.
4. Drizzle with a little olive oil and the balsamic glaze and add additional basil leaves immediately before serving.