In a large bowl, mix 2 ¼ teaspoons active dry yeast with 1 ½ cups warm water (around 100°F). Let sit for 5 minutes until frothy.

Add 3 ½ cups all-purpose flour, 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon sugar to the yeast mixture. Stir with a wooden spoon until it forms a sticky dough.

Transfer the dough to a floured surface and knead for about 8 minutes until smooth.

Coat a clean bowl with olive oil, place the dough inside, cover with a towel, and let rest for 1 hour or until doubled in size.

In a saucepan, heat 2 tablespoons olive oil. Add 2 cloves minced garlic and cook until fragrant.

Stir in 1 can (15 ounces) crushed tomatoes, salt, pepper, 1 teaspoon dried oregano, and 1 teaspoon dried basil. Simmer for 15 to 20 minutes until slightly thickened.

Preheat oven to 475°F. If using a pizza stone, place it in the oven to preheat as well. Alternatively, use an inverted baking sheet.

Punch down the risen dough. Divide into two portions for thinner crusts or keep whole for a thick crust.

Shape dough into a circle using hands or a rolling pin.

Spread a thin layer of sauce over the shaped dough. Top with 2 cups shredded mozzarella cheese and desired toppings such as fresh basil leaves, sliced mushrooms, onions, bell peppers, pepperoni, or sausage.

Slide pizza onto the hot stone or baking sheet and bake for 10 to 12 minutes until the cheese is golden and the crust is crisp.

Remove from oven, let cool for 2 minutes. Slice and serve.