Crust:

• 1 (.25-ounce) package active dry yeast
• 2 teaspoons granulated sugar
• 3/4 cup warm water (110°F)
• 2 cups bread flour, plus more as needed
• 1 teaspoon kosher salt
• 3 tablespoons extra-virgin olive oil, divided

Pizza Sauce:

• 1 (6-ounce) can tomato paste
• 1 (15-ounce) can tomato sauce
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1–2 teaspoons sugar

Toppings:

• Shredded mozzarella cheese
• favorite pizza toppings (pepperoni, sausage, veggies, etc.)

In a small bowl, combine the yeast, sugar, and warm water. Let stand for about 5 minutes, or until foamy. In the bowl of a stand mixer fitted with a dough hook, or in a large mixing bowl using a sturdy spoon, combine the bread flour and salt. Add the yeast mixture and 2 tablespoons of the olive oil. Mix until just combined and a soft, slightly tacky dough forms, then knead by mixer or by hand for about 8 minutes, adding additional flour as needed. Cover and let rise at room temperature for 1–2 hours, or until doubled in size. Alternatively, refrigerate overnight.

Meanwhile, prepare the pizza sauce by combining the tomato paste, tomato sauce, oregano, garlic powder, black pepper, and sugar in a medium bowl. Stir until smooth and well combined, adjusting the seasoning to taste. Preheat the oven to 475°F with the oven rack positioned in the lower third. Transfer the dough to a lightly floured surface and roll into a thin circle. Place on a parchment paper-lined baking sheet or pizza pan. Spread with the pizza sauce, sprinkle with mozzarella cheese, and add your favorite toppings. Bake for 12–15 minutes, or until the crust is golden and the cheese is melted and bubbly.