In a medium bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and instant yeast. Stir and let sit 5 minutes until foamy. In a large mixing bowl, whisk together flour and salt.

Combine and knead

Add the foamy yeast mixture and 2 tablespoons olive oil to the flour. Stir with a wooden spoon until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. (If using a stand mixer, knead with the dough hook on medium for 6–7 minutes.)

First rise

Lightly oil a clean bowl, place the dough inside, turning to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Shape

Punch down the risen dough and turn onto a lightly floured surface. Form into a ball and let rest 10 minutes. Using your hands or a rolling pin, stretch or roll dough out to a 12-inch (medium) round, about 1/4-inch thick at center with a slightly thicker rim.

Sauce

While dough is rising, make the sauce. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté 30 seconds until fragrant but not browned. Add crushed tomatoes, oregano, basil, salt, and black pepper. Bring to a gentle simmer and cook 8–10 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool slightly.

Assemble & Bake

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a home oven that doesn't reach 500°F, preheat to the highest temperature (475–500°F).

Prepare peel or pan

If using a pizza peel, dust it with cornmeal or flour to prevent sticking. If using a baking sheet, lightly oil it and dust with cornmeal or flour.

Top the dough. Transfer the stretched 12-inch dough to the prepared peel or pan. Lightly brush the rim with 1 tablespoon olive oil. Spread about 3/4 cup of the tomato sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle 2 cups shredded mozzarella evenly over the sauce. Arrange pepperoni slices evenly. Sprinkle grated Parmesan if using.

Bake

Carefully slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes, rotating halfway if necessary, until crust is golden and cheese is bubbly and lightly browned.

Finish

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top if using. Slice into 6–8 slices and serve hot.