In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.

Add 2 tablespoons of olive oil, salt, and 2 cups of all-purpose flour to the yeast mixture. Mix with a sturdy spoon or your hands until a shaggy dough forms. Gradually add the remaining 1/2 cup of flour, a little at a time, until the dough comes together and is no longer excessively sticky.

Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and elastic. If it's too sticky, add a very small amount of flour; if too dry, add a tiny bit of water.

Lightly grease a clean large mixing bowl with olive oil. Place the dough in the bowl, turning to coat all sides with oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 60-90 minutes, or until it has doubled significantly in size.

While the dough is rising, prepare the sauce. In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Stir in the crushed tomatoes, dried oregano, salt, and red pepper flakes (if using). Bring the sauce to a gentle simmer, then reduce the heat to low and cook for 10-15 minutes, stirring occasionally, until the sauce has slightly thickened and flavors have melded. Remove from heat and let cool completely before using.

About 30 minutes before you plan to bake, place your pizza stone or baking steel in the oven on the middle rack and preheat the oven to its highest setting, typically 500°F (260°C). If you don't have a stone, preheat a large, inverted baking sheet.

Once the dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. For one large pizza, use the entire dough ball. For two smaller pizzas, divide the dough in half. Use a rolling pin to roll the dough into a thin circle, about 1/8 inch thick. For an extra crispy crust, roll it as thin as you can manage without tearing.

Carefully transfer the rolled dough to a piece of parchment paper or a lightly floured pizza peel. Spread a thin, even layer of the cooled pizza sauce over the dough, leaving a 1/2-inch border for the crust. Evenly sprinkle with shredded fresh mozzarella, grated Parmesan, and your desired additional toppings.

Carefully slide the pizza (with parchment paper, if using) onto the preheated pizza stone or inverted baking sheet in the hot oven. Bake for 10-15 minutes, or until the crust is golden brown and crispy, and the cheese is bubbly and lightly browned. For an even crispier bottom, if using a stone/steel, you can carefully slide the pizza off the parchment paper directly onto the stone/steel halfway through baking.

Carefully remove the pizza from the oven using a pizza peel or tongs. Garnish with fresh basil leaves. Let cool for 2-3 minutes before slicing with a pizza cutter and serving immediately.