Smoked Mozzarella, Tomato, and Basil Pizza

For the dough:
Combine the water, yeast, wheat gluten, bread flour, and salt, and mix in the bowl with a rubber spatula for about 10 minutes, or until elastic. Cover the bowl with a towel and let rise until bubbly and doubled, about 2 hours in a bread proof.

Deflate the dough using a rubber spatula to mix the dough and release the air. Add a handful of bread flour and mix it into the dough thoroughly. Sprinkle the top with flour and cover again to let rise until doubled once again, about 1 1/2 hours in a bread proof.

For the pizza:
Preheat the oven to 525ºF. Split the dough into 2 equal parts and place each portion on a pizza pan covered with parchment paper. Sprinkle each portion of dough with enough flour so that you can spread it out with your fingertips, and spread it out as thin as you can possible get it.

Top each pizza with 1 cup of crushed tomatoes, spread out so as to cover the pizza in a thin layer except for a 1 to 1 1/2 inch rim for the crust. Top with slices of mozzarella, about 6 quarter-inch thick slices per pizza, and top each with 2 of the garlic cloves. Also add 2 leaves of basil on top of each pizza, thickly sliced into strips. If you want, you can also add slices of fresh tomato.

Bake until the pizza is browned and charred in places, about 15 minutes.