Sauce:

1. Stir together all the sauce ingredients in a medium bowl. Refrigerate until ready to use.

Crust:

1. In a large bowl, whisk together the yeast, brown sugar, and water. Set aside for about 10 minutes, or until the mixture is foamy.
2. Whisk in the olive oil.
3. Add the flour, ½ cup at a time, mixing well after each addition. Once you have added enough flour to knead the dough (about 2 ½ cups), place the dough on a floured surface and continue to work in the remaining flour. Knead the dough for about 6-8 minutes, or until it is smooth and elastic. (You can also use a stand mixer with the dough hook attachment.)
4. Place the dough into a bowl coated with cooking spray and set aside in a warm place covered with a light towel. Let the dough rise until it has doubled in size, about 1 hour.
5. Preheat the oven to 425°If you are using a baking stone, prepare it by preheating it with the oven. If you are using a baking sheet, prepare it by spraying it with cooking spray.
6. Once the dough has doubled in size, punch it down and divide into two equal balls. Set them aside on an oiled surface for about 3-5 minutes.
7. Take one of the dough balls and stretch it (I splash on a little olive oil to help make the dough a little easier to work with). Place the stretched dough on the prepared baking sheet (or stone).
8. Repeat with the remaining ball of dough. (Note that I usually let the second ball rest while the first pizza is baking, and then repeat the previous step when the first pizza is nearly finished baking.)

Assembly:

1. Top one of the prepared crusts with half the sauce, 6 ounces of the swiss cheese, and half of the sliced tomatoes. Bake in the preheated oven for 15 minutes. Repeat with the second crust.
2. When the pizza is finished baking, remove from the oven and top with the basil. Slice the pizza into 8 equal slices and serve.