In a large mixing bowl, combine 2 cups of all-purpose flour and 1 packet of active dry yeast. Gradually add in ¾ cup of warm water and 1 tablespoon of olive oil, mixing until a sticky dough forms.

Knead the dough on a floured surface for about 5-7 minutes until it's smooth and elastic. Place it in an oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 30 minutes until it doubles in size.

While the dough rises, heat 2 tablespoons of olive oil in a saucepan over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.

Stir in 1 can of crushed tomatoes, 1 teaspoon of sugar, and 1 teaspoon of dried oregano. Simmer the sauce for about 15 minutes, allowing it to thicken.

Once ready, set aside to cool slightly before spreading it on your pizza.

Preheat your oven to 475°F (245°C) for at least 20 minutes.

Once the dough has risen, lightly punch it down to release air bubbles. Turn it out onto a floured surface and roll or stretch it into a 12-inch round, about ¼ inch thick.

Transfer the dough onto a parchment-lined baking sheet or a pizza peel if using a stone.

Spread a generous layer of your homemade tomato sauce evenly over the shaped dough.

Sprinkle shredded mozzarella cheese over the sauce, then layer your favorite toppings such as pepperoni, bell peppers, and onions.

Carefully transfer your prepared pizza into the preheated oven. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned.

Once your homemade pizza is out of the oven, let it cool for a couple of minutes.

Just before serving, sprinkle freshly chopped basil over the top.