Combine warm water (about 95–105°F / 35–40°C), sugar, and instant yeast in a small bowl. Stir and let sit 5–7 minutes until foamy. If it doesn't foam, the yeast may be inactive; start over with fresh yeast.

Mix dough

In a medium bowl, whisk together flour and salt. Make a well in the center, add activated yeast mixture and olive oil. Stir with a wooden spoon or spatula until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. If too sticky, dust with up to 1–2 tablespoons additional flour.

First rest

Shape dough into a ball, coat lightly with a teaspoon of olive oil, place in a clean bowl, cover with plastic wrap or a damp towel, and let rest at room temperature for 30–45 minutes until slightly puffy (it will not double for a small quick dough).

Shape

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating. Lightly dust a pizza peel or baking sheet with cornmeal or flour. Turn dough onto a lightly floured surface, gently press and stretch it into a 9–10 inch round about 1/4-inch thick, leaving a slightly thicker rim.

Sauce

Prepare sauce

Combine crushed tomatoes, minced garlic, dried oregano, salt, pepper, and olive oil in a small bowl. Taste and adjust seasoning. The sauce should be fairly smooth and slightly seasoned because it will cook briefly on the pizza.

Spread sauce

Spoon 1/3 to 1/2 cup of sauce onto the stretched dough and spread evenly, leaving the outer 1/2-inch rim uncovered. Use less sauce for a crisper crust, more for a softer center.

Toppings & Bake

Top

Evenly distribute shredded mozzarella over the sauced dough, leaving the rim. Sprinkle grated Parmesan on top. Tear or arrange fresh basil leaves on top now or add after baking (adding some before will infuse flavor; reserve some to finish). Drizzle 1 teaspoon olive oil over the cheese.

Bake

Transfer the pizza to the preheated pizza stone or slide the baking sheet into the oven. Bake at 475°F (245°C) for 10–12 minutes until the crust is golden and cheese is bubbling and lightly browned in spots. If using a home oven without a stone, bake on the lowest rack for a crisper bottom, and rotate halfway through baking for even browning.

Finish

Remove pizza from oven. Let rest 2 minutes, add remaining fresh basil leaves, and sprinkle extra Parmesan if desired. Slice into 6 pieces. Serve hot.