In a small bowl, combine the active dry yeast, sugar, and warm water. Stir gently and let sit for 5 to 10 minutes until foamy.
In a large mixing bowl, whisk together the bread flour and salt.
Pour the yeast mixture and 2 tablespoons olive oil into the flour mixture. Stir with a wooden spoon until a sticky dough forms.
Turn the dough onto a lightly floured surface and knead for about 8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes.
Lightly oil a large bowl and place the dough inside, turning to coat with oil. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place for 1 to 1 1/2 hours until doubled in size.
While the dough is rising, prepare the sauce by mixing the crushed tomatoes, dried oregano, garlic powder, onion powder, crushed red pepper flakes (if using), and salt to taste in a bowl. Set aside.
Once the dough has risen, generously oil a 10-inch cast iron skillet with olive oil.
Transfer the dough to the skillet and press it evenly to the edges. If the dough resists stretching, let it rest for 5 minutes and try again.
Sprinkle the shredded mozzarella cheese evenly over the dough, making sure to cover all edges to create the signature crispy cheese crust.
Bake the pizza in a preheated oven at 475°F (245°C) for 15 minutes.
Remove the pizza from the oven and spoon the prepared tomato sauce in three thick stripes across the top of the cheese.
Sprinkle the grated Parmesan cheese evenly over the pizza.
Return the pizza to the oven and bake for an additional 10 minutes until the cheese is bubbly and the crust is golden brown and crispy.
Remove from oven and let cool for 5 minutes before slicing and serving.