Brick Oven-Style Pizza

4 cups bread flour
2½ tablespoons kosher salt
1 tablespoon sugar
2 cups warm water
1½ teaspoons active dry yeast
3 tablespoons extra-virgin olive oil
1 28-ounce can whole San Marzano or other good quality tomatoes
4 whole cloves garlic
1 pound of fresh mozzarella, sliced ½-inch thick
2 cups fresh basil