In a large bowl, whisk together the flour, instant yeast, and salt. Pour in the warm water and olive oil, stirring with a wooden spoon until a sticky dough forms.

Place a clean cloth over the bowl and allow the dough to rest in a warm area for approximately 1 hour, or until it doubles in size.

Lightly oil a 9x13-inch baking pan. Transfer the risen dough into the pan and press it out evenly to cover the bottom. Allow it to rest for another 20 minutes to let it relax.

Preheat your oven to 425°F. Use your fingertips to gently press into the dough, creating small dimples over the surface. Evenly spread the tomato sauce over the dough and sprinkle the shredded mozzarella cheese on top. If using, add halved cherry tomatoes and drizzle a little extra olive oil.

Place the pan in the oven and bake for 25 minutes or until the edges are golden and the cheese is bubbly. Remove from the oven and garnish with fresh basil leaves before slicing and serving.