In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy. In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1-2 hours, or until doubled in size.

Blend the canned tomatoes until smooth. In a small pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds). Add the blended tomatoes, salt, pepper, and oregano. Simmer for 10-15 minutes until slightly thickened. Set aside.

Preheat your oven to 250°C (480°F) for at least 30 minutes. If using a pizza stone, place it in the oven during preheating. Punch down the risen dough and transfer it to a floured surface. Roll or stretch it into a 10-12 inch circle. Place the shaped dough onto a pizza peel or baking sheet lined with parchment paper.

Spread a thin layer of prepared tomato sauce over the pizza dough, leaving a 1-inch border around the edges. Arrange the mozzarella slices evenly on top. Add fresh basil leaves and drizzle with olive oil.

Transfer the pizza to the preheated oven (or onto the pizza stone) and bake for 8-12 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. Remove from the oven and let it rest for a couple of minutes before slicing.