In a large bowl, combine the warm water, yeast, and sugar. Let it sit for about 5 minutes until the yeast becomes foamy.

Add the bread flour, salt, and olive oil. Mix until a sticky dough forms.

Knead for about 8–10 minutes until smooth and elastic. Since this dough is slightly wetter than traditional pizza dough, avoid adding too much extra flour.

Place the dough in a lightly oiled bowl.

Cover and let rise for 1½–2 hours, or until doubled in size.

While the dough rises, heat olive oil in a saucepan.

Add the garlic and cook for about 30 seconds.

Stir in crushed tomatoes, oregano, basil, salt, and pepper.

Simmer for 20–25 minutes until slightly thickened.

Allow the sauce to cool before assembling the pizza.

Generously coat your baking pan with olive oil.

Transfer the risen dough into the pan.

Using lightly oiled fingertips, gently stretch it toward the corners.

If it resists stretching, let it rest for 15 minutes before trying again.

Cover and let rise for another 45–60 minutes.

The dough should become puffy and nearly fill the pan.

Preheat your oven to 475°F (245°C).

Sprinkle the mozzarella evenly over the dough.

Spread the tomato sauce over the cheese.

Finish with grated Parmesan.

Add any optional toppings if desired.

Bake for 18–25 minutes, or until:

The crust is golden brown

The cheese is bubbling

The edges are crisp

The bottom is deeply browned

If needed, bake for an extra 2–3 minutes for a crispier crust.

Allow the pizza to cool for about 5 minutes before slicing.

Garnish with fresh basil, drizzle with olive oil, and enjoy.