Combine warm water (about 100–110°F / 38–43°C), sugar, and instant yeast in a small bowl. Stir and let sit 5–7 minutes until foamy. In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and olive oil. Mix on low until a shaggy dough forms, then increase speed and knead 5–7 minutes until smooth and elastic. If mixing by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

First rise

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

Shape dough

Punch down the risen dough to release air, transfer to a lightly floured surface, and shape into a disk. Use your hands or a rolling pin to stretch or roll to a 14-inch round, leaving a slightly thicker rim for crust. If dough resists stretching, let it rest 10 minutes and continue.

Sauce

Prepare sauce while dough rises. Warm olive oil in a small saucepan over medium-low heat. Add minced garlic and sauté 20–30 seconds until fragrant (don’t brown). Stir in crushed tomatoes and tomato paste. Add dried oregano, dried basil, sugar, salt, and black pepper. Simmer gently for 8–10 minutes to thicken and marry flavors. Taste and adjust seasoning. Remove from heat and cool slightly before using.

Assembly & Bake

Preheat oven

Position an oven rack in the lower-middle position and preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven before preheating. Allow at least 30 minutes for the stone to heat through.

Top the pizza: If you prefer, brush the crust edge lightly with a little olive oil. Spread an even layer (about 3/4 to 1 cup) of the sauce over the stretched dough, leaving the rim exposed. Sprinkle the shredded mozzarella evenly over the sauce. Arrange pepperoni slices in a single overlapping layer to cover the cheese; use more or fewer slices to preference. Sprinkle grated Parmesan over the top and, if using, a pinch of red pepper flakes.

Bake the pizza: Transfer the pizza to a preheated pizza stone or an inverted baking sheet (use a pizza peel or the back of a baking sheet sprinkled with semolina or cornmeal to slide pizza). Bake at 500°F (260°C) for 8–12 minutes until crust is golden and cheese is bubbling and beginning to brown. If your oven runs hot or using a baking steel, check at 6–7 minutes.

Finish and rest: Remove the pizza from the oven. Let rest 2–3 minutes, then scatter fresh basil leaves if desired. Slice and serve hot.