In a bowl, dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until foamy.

Add flour, salt, and olive oil. Mix and knead for 8–10 minutes until dough is smooth and elastic.

Place dough in an oiled bowl, cover, and let rise for 1–1.5 hours until doubled.

For the sauce, heat olive oil in a saucepan over medium heat. Add garlic and sauté until fragrant.

Stir in crushed tomatoes, oregano, salt, pepper, and a pinch of sugar. Simmer for 15–20 minutes. Let cool.

Preheat oven to 500°F (260°C). Roll dough into 12–14 inch circles and transfer to parchment paper.

Spread sauce over the dough, add mozzarella and Parmesan, and bake for 8–10 minutes until crust is golden.

Brush crust with olive oil, cool slightly, slice, and serve.