In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive—start over with fresh yeast.

Mix dough

In a large bowl, whisk together flour and salt. Make a well in the center, add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon or your hand until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium-low for 5–6 minutes.

First rise

Lightly oil a clean bowl with 1 teaspoon olive oil, place the dough ball inside, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place for 60–90 minutes, or until doubled in size.

Shape

Gently deflate the dough and turn onto a lightly floured surface. For a medium pizza (about 12"), shape the dough into a round and use your hands to stretch/press it into a 11–12 inch disc with a slightly thicker rim. If dough resists, let rest 10 minutes and continue.

Sauce

Make quick sauce

While the dough is rising (or up to an hour ahead), combine crushed tomatoes, tomato paste, minced garlic, olive oil, dried oregano, dried basil, salt, pepper, and optional sugar in a small saucepan. Warm over medium-low heat, stirring occasionally, until the sauce is fragrant and slightly thickened, about 8–10 minutes. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Topping & Finish

Preheat oven and prepare pan

Preheat your oven to 500°F (260°C) for at least 30 minutes with a pizza stone or inverted baking sheet on the middle rack. If using a pizza peel, dust it lightly with semolina or flour; if using a baking sheet, lightly oil it.

Assemble pizza

Transfer the stretched dough to a floured peel or prepared baking sheet. Brush the outer rim lightly with 1 tablespoon olive oil. Spread 1/2 to 3/4 cup of the prepared tomato sauce over the dough, leaving a 1/2–3/4 inch border. Evenly distribute the shredded or sliced fresh mozzarella over the sauce. Sprinkle the grated Parmesan cheese evenly on top. Add crushed red pepper if using.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is golden and blistered and the cheese is melted and bubbling with some golden spots.

Finish and serve

Remove the pizza from the oven. Let it rest 2 minutes, then scatter fresh basil leaves over the top if using, and sprinkle coarse sea salt to taste. Slice into 8 slices and serve hot.