In a large mixing bowl or the bowl of a stand mixer, combine the warm water, yeast, and sugar. Let sit for 5-10 minutes until foamy. This indicates the yeast is active.

Add the flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a spoon or a dough hook (if using a stand mixer) until a shaggy dough forms.

Transfer the dough to a lightly floured surface or continue with the stand mixer. Knead for 5-7 minutes, until the dough is smooth and elastic.

Lightly grease a clean large bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap and let the dough rise in a warm place for 60-90 minutes, or until it has doubled in size.

While the dough is rising, prepare the pizza sauce. Heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

Stir in the crushed tomatoes, dried oregano, dried basil, and red pepper flakes (if using). Bring the sauce to a simmer, then reduce the heat to low and cook for 10-15 minutes, stirring occasionally, until it thickens slightly. Season with salt and black pepper to taste. Let the sauce cool completely before using.

About 30-45 minutes before you plan to bake, place a pizza stone or an inverted heavy-duty baking sheet on the middle rack of your oven. Preheat the oven to 500°F (260°C). This allows the stone/sheet to get very hot, ensuring a crispy crust.

Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured surface. Stretch or roll the dough into a 14-inch circle, forming a slightly thicker edge for the crust.

Lightly dust a pizza peel or a piece of parchment paper (if using a baking sheet) with cornmeal or semolina. Carefully transfer the stretched dough to the prepared peel or parchment.

Spread the cooled pizza sauce evenly over the dough, leaving about a 1/2-inch border for the crust.

Sprinkle the shredded mozzarella cheese generously over the sauce, then arrange the pepperoni slices evenly over the cheese.

Carefully slide the pizza from the peel onto the preheated pizza stone or baking sheet in the oven. If using parchment paper, you can slide the parchment with the pizza directly onto the hot sheet.

Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. The pepperoni edges should be slightly crispy.

Remove the pizza from the oven and let it rest on a cutting board for 5 minutes before slicing and serving. This allows the cheese to set and prevents toppings from sliding off.