In a large mixing bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the water and let it sit for 5-10 minutes until foamy.
Add the flour, salt, and 2 tablespoons olive oil to the yeast mixture. Stir until a rough dough forms.
Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
Lightly grease a large bowl with olive oil. Place the dough in the bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 475°F (245°C). Lightly grease a full sheet pan (approximately 18×13 inches) with olive oil.
Punch down the risen dough and transfer it to the prepared sheet pan. Using your fingers, press and stretch the dough evenly to cover the entire pan, pushing dough up slightly on the edges to form a crust.
Spread the tomato sauce evenly over the dough, leaving about a 1/2-inch border around the edges.
Sprinkle the shredded mozzarella cheese evenly over the sauce.
Sprinkle dried oregano, garlic powder, and crushed red pepper flakes evenly over the cheese.
Bake the pizza in the preheated oven for 18-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Remove the pizza from the oven and let it cool for 5 minutes before slicing into 12 squares and serving.