Make the Dough:

• Start by combining the bread flour, sugar, and instant yeast in a large mixing bowl. Make a well in the center and add the ice water, salt, and olive oil. Using a wooden spoon or your hands, mix until a shaggy dough forms.
• Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes, until the dough is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
• Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat the surface. Cover with a damp cloth or plastic wrap and let it rise at room temperature for about 1-2 hours, or until doubled in size.
• About 30 minutes before you’re ready to bake, preheat your oven to its highest setting (usually around 475°F to 500°F). If you have a baking stone, place it in the oven to heat up.
• Once the dough has risen, punch it down to release the air. Divide it into two equal portions for two pizzas. On a floured surface, stretch or roll out one portion of dough into a circle about 12 inches in diameter.
• Transfer the shaped dough to a pizza peel or baking sheet. Spread half of the crushed tomatoes over the dough, leaving a small border for the crust. Layer with slices of fresh mozzarella, and season with salt and pepper. Add fresh basil leaves on top.
• Carefully slide the assembled pizza onto the preheated baking stone or place the baking sheet in the oven. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
• Once baked, remove the pizza from the oven and let it cool for a minute. Add a few more fresh basil leaves for garnish, slice, and serve hot. Repeat the process with the remaining dough and toppings.