In a small bowl, combine warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes until foamy.
In a large mixing bowl, whisk together all-purpose flour and fine sea salt.
Make a well in the center of the flour mixture and pour in the yeast mixture and 2 tablespoons of olive oil.
Mix with a wooden spoon or your hands until a dough forms.
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
Punch down the risen dough and turn it onto a floured surface. Roll or stretch the dough into a 12-inch circle.
Transfer the dough onto a piece of parchment paper for easy handling.
Drizzle the dough evenly with extra virgin olive oil.
Distribute the thinly sliced garlic evenly over the dough.
Sprinkle the chopped fresh rosemary leaves over the top.
Arrange the sliced fresh mozzarella evenly across the pizza.
Season with freshly ground black pepper.
Carefully transfer the pizza (with parchment paper) onto the preheated pizza stone or baking sheet.
Bake for 12-15 minutes until the crust is golden and the cheese is melted and bubbly.
Remove the pizza from the oven and sprinkle flaky sea salt over the top.
Let the pizza rest for 2-3 minutes before slicing and serving.