In a bowl, combine warm water and sugar. Sprinkle the yeast on top and stir gently.

Give it five to ten minutes to sit until foamy.The yeast is ready and active if bubbles appear.

To the yeast mixture, add flour, salt, and olive oil. Stir until a dough is formed.

After transferring the dough to a surface dusted with flour, knead it for eight to ten minutes, or until it is elastic and smooth.

Proper kneading develops gluten, giving the pizza its chewy texture.

Place the dough in a lightly greased bowl.Place a kitchen towel over it and leave it in a warm location for an hour, or until it has doubled in size.

This resting period enhances flavor and texture.

In a small bowl, mix crushed tomatoes, olive oil, minced garlic, oregano, salt, and sugar. Stir well and set aside.

For deeper flavor, you can simmer the sauce for 5–10 minutes.

Preheat your oven to 220°C. If using a pizza stone, place it inside while the oven heats.

A hot oven is key to achieving a crispy crust.

Divide the risen dough into two equal parts by punching it down.Each portion should be stretched or rolled into a round shape of 10 to 12 inches. To keep the dough airy, don’t overwork it.

Transfer to a parchment-lined baking tray.

Evenly cover the dough with a thin layer of pizza sauce.Top with shredded mozzarella cheese and your preferred garnishes.The pizza may become soggy if too many toppings are added.

Bake for 12–15 minutes or until the crust turns golden brown and the cheese melts and bubbles.

Before slicing, take it out of the oven and allow it to rest for two to three minutes.