In a 4- or 5-quart bowl, combine water, olive oil and yeast. Allow to ferment for five minutes. Add yeast water to the flour and salt, then mix on medium speed for about five minutes (or until the dough is elastic). If dough is too wet, you may add flour a little at a time until moist, but not too sticky. Remove from mixer and cover tightly. Place in a warm spot and allow to double in size (in about 30 minutes). Pre-heat oven to 350 degrees. Brush a 11 ¾ X 16 ½ sheet pan with olive oil; dust with cornmeal. Roll out dough on floured surface to ½-inch thick, transfer to sheet pan, allow to raise for another 15 minutes, then dot surface with a fork. Bake in center of oven for about 8 minutes or until slightly browned. Remove from oven. Arrange sliced tomatoes (covering entire surface) and add slices of fresh Mozzarella, layered slightly under tomato slices. Return pizza to oven, continue to bake until cheese melts and begins to brown around the edges. Remove from oven, allowing to cool slightly, then sprinkle with basil leaves and Kosher salt to taste. Buon Appetito!