In a small bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy.

In a large bowl, combine flour and salt. Add yeast mixture and olive oil. Mix until a shaggy dough forms.

Knead on a floured surface for 8–10 minutes, until smooth and elastic.

Place dough in a lightly oiled bowl, cover, and let rise for 1–1.5 hours (until doubled).

2. Prepare the Sauce:
In a saucepan, heat olive oil over medium heat. Sauté garlic until fragrant.

Add crushed tomatoes, oregano, sugar, salt, and pepper.

Simmer for 15–20 minutes until thickened. Let cool slightly.

3. Shape and Pre-Bake the Crust:
Preheat oven to 475°F (245°C). If using a pizza stone, preheat it too.

Lightly grease a 12-inch round or rectangular baking sheet with olive oil.

Punch down the dough and stretch or press it into the pan, pressing up a thicker edge for the crust.

Let it rest for 10 minutes.

Pre-bake the crust (without toppings) for 7–8 minutes to help it stay firm.

4. Assemble and Bake:
Spread tomato sauce evenly over the crust.

Sprinkle or layer mozzarella over the sauce.

Bake for another 10–12 minutes, until cheese is melted and bubbly, and crust is golden.

Optionally, broil for 1–2 minutes for extra browning.

5. Serve:
Let it cool for a few minutes, then top with fresh basil and a drizzle of olive oil if desired.

Slice and enjoy!