In a large mixing bowl combine warm water, sugar and instant yeast. Stir and let sit 5–7 minutes until foamy. Add olive oil. In a separate bowl whisk together flour and salt then add to the yeast mixture in two additions, stirring with a wooden spoon or using a stand mixer fitted with a dough hook on low speed until a shaggy dough forms (about 2–3 minutes).

Knead

Turn the dough out onto a lightly floured surface and knead for 7–9 minutes until smooth and elastic (or knead in the mixer on medium speed 5–6 minutes). The dough should be slightly tacky but not sticky; add up to 2 tablespoons more flour if excessively sticky.

First rise

Lightly oil a clean bowl and place dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free place until doubled in size, about 60–90 minutes.

Shape

Punch down the risen dough gently to release air. Transfer to a lightly floured surface and divide if making multiple pizzas; for one large pizza, shape into a smooth ball and let rest 10 minutes covered. Then stretch or roll into a 16–18 inch round (or a large rectangle) about 1/4 inch thick, leaving a slightly thicker rim for the crust.

Pre-bake (optional)

If you prefer a crisper bottom, preheat oven and pizza stone to 500°F (260°C). Place shaped dough on parchment on a pizza peel and slide onto stone; bake 3–4 minutes, then remove, add toppings and finish baking as below. If not pre-baking, proceed to topping and bake time below.

Tomato Sauce

While the dough rises, make the sauce. In a small saucepan heat 1 tablespoon olive oil over medium-low heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add crushed tomatoes and tomato paste, stirring to combine. Stir in dried oregano, dried basil, salt, pepper and optional sugar. Simmer gently, uncovered, for 10–12 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool briefly before spreading on dough.

Cheese & Toppings

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside at least 30 minutes prior to baking for best results. If using a home oven that doesn't reach 500°F, preheat to the highest setting (475–500°F).

Brush the shaped dough rim lightly with 1 tablespoon olive oil. Spread an even layer (about 3/4–1 cup) of the prepared tomato sauce over the center of the dough, leaving the crust rim exposed. Sprinkle shredded mozzarella evenly (about 3.5–4 cups) over the sauce, then grate or sprinkle the parmesan on top.

If you pre-baked the crust, transfer the topped pizza back to the hot stone or baking sheet. Bake for 8–12 minutes until the cheese is melted, bubbling and beginning to brown in spots and the crust is golden. If you did not pre-bake, bake 12–16 minutes until similarly golden. Rotate the pizza halfway through baking for even color.

When baked, remove pizza to a cutting board. Scatter fresh basil leaves over the hot pizza, sprinkle a pinch of coarse sea salt and optional red pepper flakes. Let rest 2–3 minutes, then slice and serve.