In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy. If no foam appears, the yeast may be inactive—start over with fresh yeast.

Mix and knead

In a large bowl, combine flour and salt. Make a well in the center, add the foamy yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium for 6–7 minutes.

First rise

Lightly oil a clean bowl, place the dough ball inside, turn to coat with oil, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot for 1 to 1½ hours, or until doubled in size.

Shape

Punch down the risen dough to release air. Turn onto a lightly floured surface, divide if making two smaller pizzas (this recipe makes one large 12–14" pizza or two 9–10" pizzas). Shape into a ball, let rest 10 minutes covered to relax the gluten, then stretch or roll into desired pizza shape and thickness.

Sauce

While dough rises or rests, make the sauce. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 20–30 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, dried basil, salt, black pepper, and red pepper flakes. Stir, bring to a gentle simmer, and cook 8–10 minutes to meld flavors and slightly thicken. Taste and adjust seasoning. Remove from heat and let cool slightly.

Assemble & Bake

Preheat oven

Place a pizza stone or an inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If your oven goes to 550°F (290°C), use the highest safe temperature and preheat similarly.

Prepare peel or pan

If using a pizza peel, dust it with the cornmeal/semolina. If using a baking sheet, lightly oil it or dust with cornmeal. Transfer the stretched dough to the peel or pan.

Top the pizza: Spread an even layer (about 3/4 cup) of the prepared tomato sauce over the dough, leaving a 1/2–3/4" border for the crust. Sprinkle the shredded mozzarella evenly over the sauce, then dot with grated Parmesan. Season the exposed crust edge with a light sprinkle of salt.

Bake: Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes at 500°F (time will vary by oven and thickness) until crust is golden and cheese is bubbly and slightly browned in spots. For a crisper bottom, bake toward the lower third of the oven for a minute or two at the end.

Finish: Remove pizza from oven. Drizzle with 1 teaspoon extra-virgin olive oil, scatter fresh basil leaves if using, and sprinkle freshly ground black pepper. Let rest 2–3 minutes, slice, and serve.