In a bowl, mix warm water, sugar, and active dry yeast together. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating that the yeast is activated and ready to use.

Add olive oil, salt, and flour gradually. Stir the mixture continuously until it begins to bind together and forms a cohesive dough.

Transfer the dough onto a surface dusted with a small amount of flour and knead it for 5-7 minutes until smooth. The dough should be smooth and elastic—if it feels too sticky, add a little more flour.

Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for 1 hour, or until it doubles in size.

While your dough is rising, mix tomato sauce, garlic powder, dried oregano, salt, and pepper in a small bowl. Stir to combine.

For a more developed flavor, let the sauce simmer on low heat for 10-15 minutes to blend the spices. Once done, set it aside to cool.

Preheat your oven to 425°F (220°C) and grease a large baking sheet or pizza pan.

Once the dough has risen, punch it down and transfer it to your baking sheet. Roll or stretch the dough to your desired thickness—about ¼ inch thick is ideal for a crispy crust.

Spread the prepared sauce evenly over the dough, leaving about an inch around the edges for the crust.

Sprinkle shredded mozzarella cheese generously over the sauce. Feel free to add toppings like pepperoni, olives, or veggies at this point.

Place the pizza in the oven and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.

Remove the pizza from the oven and let it cool for a few minutes before slicing.