In a large mixing bowl, whisk together flour, sugar, yeast, and salt. Gradually mix in warm water and olive oil, stirring until shaggy. Knead for 3 minutes until smooth. Let rise in a warm place for 2 hours.

Preheat your oven to the highest temperature, ideally 550°F, with a baking steel or stone inside.

Combine San Marzano tomatoes, minced garlic, a pinch of salt and pepper in a bowl, stir in olive oil. Set aside.

Once risen, punch down dough, divide into two parts, shape into balls, and stretch into 10-inch circles on a floured surface.

Transfer dough to a semolina-floured peel or baking sheet, drizzle with olive oil, spread sauce, and sprinkle with cheese and basil.

Slide the assembled pizza onto the preheated baking stone and bake for 7-8 minutes until the crust is golden brown.

Remove from the oven, drizzle with olive oil, garnish with fresh basil, slice, and serve hot.