Combine warm water, sugar, and instant yeast in a large mixing bowl. Stir gently and let it sit for about 5 minutes. Add flour, salt, and olive oil, then mix until a rough dough forms.

Knead the dough for 8–10 minutes until smooth and elastic. Transfer it to a lightly oiled bowl, cover with a clean kitchen towel, and let it rise for 60–90 minutes until doubled in size.

Combine crushed tomatoes, olive oil, minced garlic, dried oregano, salt, and black pepper in a small bowl. Stir until evenly mixed, keeping the sauce uncooked for a fresh tomato flavor.

Place a pizza stone or heavy baking sheet on the middle or upper-middle oven rack. Preheat the oven to 475–500°F (245–260°C) for at least 30 minutes to help create a crisp pizza crust.

Transfer the risen dough to a lightly floured surface and divide it into two equal portions. Shape each into a ball, then gently stretch into a 10–12-inch circle, leaving a slightly thicker edge around the crust.

Place each pizza base on a lightly floured pizza peel or suitable baking parchment. Spread a thin layer of tomato sauce over the dough, arrange the fresh mozzarella slices evenly, and drizzle with olive oil.

Carefully transfer the pizza to the preheated stone or baking sheet. Bake for 8–12 minutes, until the crust turns golden, the mozzarella melts, and a few lightly browned spots appear around the edges.

Remove the pizza from the oven and let it rest for 1–2 minutes. Scatter fresh basil over the melted cheese, add optional Parmesan or red pepper flakes, then slice and serve while warm.