Combine flour with dry active yeast. Set your mixer with the hook attachment on the lowest speed, and add salt and olive oil. Increase the speed to 2 and start adding water, just enough to form an elastic ball.
Transfer dough to a bowl greased with olive oil. Cover with a towel and wait until it rises (around 1h).
After that time preheat your pizza stone in the oven. Use the highest temperature, I have 275°C.
In the meantime roll out your dough and the baking sheet, trimmed to the size of the pizza stone, and form a circle. Poke it with the fork, spread sauce and the rest of ingredients.
Take out the stone and transfer the pizza. Let it bake for around 15-20min. The pizza is done when the cheese is melted and starting to turn a little brown.