Activate the yeast by combining it with warm water and sugar, then let it sit until foamy. Mix in the flour, salt, and olive oil to form a shaggy dough, then knead it until it becomes smooth and elastic.

Place the dough in an oiled bowl, cover it, and allow it to rise in a warm place for 1-1.5 hours, or until it has doubled in size. Once risen, gently punch down the dough and let it rest for 10 minutes before shaping.

Preheat your oven and a pizza stone or baking tray to a high temperature, typically 220°C (425°F). Roll or stretch the dough to your desired thickness on a lightly floured surface or parchment paper, then transfer it carefully to your preheated surface.

Spread the crushed tomatoes and seasonings evenly over the dough, leaving a small border for the crust. Distribute the mozzarella cheese generously, followed by your chosen toppings such as pepperoni, bell pepper, and onion.

Carefully transfer the assembled pizza to the hot oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. Once baked, remove the pizza from the oven and let it cool for a few minutes before slicing and serving.