Combine 1 cup flour, yeast, sugar and salt in a large bowl. Add the warm water and oil; mix until well blended, about 1 minute.
Gradually stir in remaining flour (you may need a bit more or less than a cup) to make a soft dough. The dough should form a ball and will be slightly sticky.
Knead dough* on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
Let the dough rest for 10 minutes. Roll or pat dough flat into a 12-inch circle. Place on greased pizza pan or baking sheet.
Add the Toppings:
Preheat oven to 425° F. Brush top of the dough with olive oil, leaving about ½-inch of space around the edge. Sprinkle with Italian seasonings.
Top with tomatoes. Break mozzarella into chunks or slice, and top the pizza.
Bake on the lowest oven rack for 12 to 14 minutes, until the crust is lightly browned.
Top with basil leaves and drizzle with balsamic glaze. Let rest for 2 minutes, cut into slices and serve.
*How to knead the dough: Lightly coat hands and a flat surface with flour to prevent sticking. Flatten dough and fold it toward you on the prepared surface. Using the bottoms of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat. Keep kneading dough, adding flour as needed, until it is smooth and elastic, about 4 minutes. Note: Pizza dough recipe from Fleischmann's®.Pizza dough recipe from Fleischmann's® Bread World