In a small bowl, combine warm water (1.25 cups) and sugar (1 tsp). Sprinkle the active dry yeast (2 tsp) over the water, swirl gently, and let sit 5–10 minutes until foamy.

In a large mixing bowl, combine the bread flour (3.5 cups) and salt (2 tsp). Make a well in the center.

When the yeast is foamy, add it and 2 tablespoons olive oil to the flour. Stir with a wooden spoon or use a stand mixer fitted with a dough hook until a shaggy dough forms.

Knead the dough on a lightly floured surface for 8–10 minutes (or 5–7 minutes in a stand mixer) until smooth and elastic. If the dough is very sticky, add flour 1 tbsp at a time.

Lightly oil a bowl, place the dough inside, turn to coat with oil, cover with plastic wrap or a towel, and let rise in a warm draft-free place until doubled, about 1–1.5 hours.

Punch down the risen dough and divide if making two smaller pizzas or keep whole for one large pizza. Let rest 10 minutes to relax the gluten before shaping.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, oil it lightly.

On a lightly floured surface, stretch or roll the dough into a 12–14 inch round (or desired shape) about 1/4 inch thick. Transfer to a peel dusted with semolina or to the prepared baking sheet.

Sauce (Simple Tomato)

While dough is resting, make the sauce: in a small bowl combine crushed tomatoes (1 cup), tomato paste (1 tbsp), minced garlic (1 tsp), dried oregano (1/2 tsp), salt (1/2 tsp), black pepper (1/4 tsp) and 1 tsp olive oil. Stir until uniform.

Taste and adjust seasoning if necessary. The sauce should be slightly thick — if too watery, cook briefly in a small saucepan over medium heat 4–6 minutes to reduce, then cool slightly before using.

Assemble & Bake

Spread an even layer of the tomato sauce over the stretched dough, leaving a 1/2 inch border for the crust.

Distribute the torn or sliced fresh mozzarella (8 oz) evenly across the pizza. Sprinkle grated Parmesan (1/4 cup) and red pepper flakes (optional 1/4 tsp) if using.

If baking on a stone, slide the pizza onto the preheated stone. If on a baking sheet, place the sheet in the preheated oven. Bake at 500°F (260°C) for 8–12 minutes, until the crust is golden and cheese is bubbling and slightly blistered. Rotate halfway through if your oven has hot spots.

Remove pizza from oven. Drizzle with 1 teaspoon olive oil and scatter fresh basil leaves (8 leaves) over the hot pizza.

Let rest 2–3 minutes, slice, and serve hot.