Make sure dough has been warming at room temperature for at least 1 hour.
Heat oven to 450 degrees and place rack in the middle of oven.
Chop garlic cloves. Saute garlic in 2 Tablespoons of olive oil on medium heat for 2-3 minutes to get nice and brown. Do not burn garlic but try to get brown.
Add all the tomato paste to the pan with garlic and cook for 30 seconds. Add the water, salt, and pepper and stir around. Watch for splattering when the water hits the oil and tomato paste.
Cover sauce with lid and turn heat to medium-low. Let sauce cook for 5-10 minutes.
Roll out dough to ¼" thickness. Use flour on hands, cutting board, and rolling pin to avoid sticking. I like to roll it then hold and rotate it in my fingers letting gravity stretch it out. Return it back to the cutting board and roll out to the proper thickness and form crust.
Place dough on parchment paper-lined baking sheet coated with 1 Tbsp of olive oil. Parchment paper is not required, a regular sheet pan will work just as well, though it might require a little more oil to avoid sticking.
Remove lid and stir sauce to incorporate the paste completely. Taste and if needed adjust salt or pepper. If the sauce is too thin cook it for 5 minutes uncovered to thicken.
Coat the pizza dough with sauce. Do not overdo the sauce. Use about ¾ cup +/- depending on the size of pizza that was rolled out. Add the sesame seeds to crust if desired.
Place 5-6 pieces of fresh mozzarella on the pizza. Try to separate them for a nicer look. Add a few pieces of basil. Drizzle 1 Tbsp of olive oil onto pizza.
Place pizza in oven and set timer for 15 minutes. The pizza should take 15-20 minutes to get nice and brown and fully cooked.
If the cheese and crust are not cooked enough after the 20 minutes use the broiler for 1-2 minutes. If using broiler remove parchment paper!
When pizza is finished let it rest for 5 minutes before serving. Enjoy!