In a small bowl, dissolve the active dry yeast and sugar in warm water. Let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the all-purpose flour and salt.
Make a well in the center of the flour mixture and add the yeast mixture and olive oil.
Mix until a dough forms, then knead on a lightly floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat the oven to 475°F (245°C).
Punch down the dough and divide it into two equal portions for two pizzas or keep whole for one large pizza.
Roll out the dough on a floured surface to your desired thickness and shape.
Transfer the rolled dough to a baking sheet or pizza stone.
Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
Sprinkle the shredded mozzarella cheese evenly over the sauce.
Sprinkle dried oregano, garlic powder, and crushed red pepper flakes over the cheese.
Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is melted and bubbly.
Remove from the oven, let cool for a few minutes, slice, and serve.