Pour the water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes. Whisk in the sugar, oil, and salt. Add flour and stir until a sticky dough forms.
Lightly brush another large bowl with a little olive oil. Place dough inside and drizzle a little oil over the top. Cover with plastic wrap and set aside in a warm, draft-free place until dough has doubled in size, about 1 hour.
Turn out onto a lightly floured work surface and gently knead 1 or 2 times, forming into a round. Let rest for about 10 more minutes.
Use or store as is for 1 large pizza, or divide into 4 equal portions for individual pizzas.
Preheat your oven to 400.
Roll out your pizza dough onto a greased pizza pan and spread on your olive oil. Top with shredded mozzarella cheese, sliced tomatoes, and sprinkle on your black pepper.
Bake for 20-25 minutes or until cheese is brown and bubbly. Top with fresh basil.
This recipe is adapted from a recipe I found on Food and the City. I added the recipe and instructions for the fresh homemade pizza dough just because I like homemade, but you can buy pre-made pizza dough if you prefer.