In a small bowl, combine the active dry yeast, granulated sugar, and warm water. Stir gently and let sit for 5-10 minutes until the mixture is foamy.
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and 2 tablespoons of olive oil.
Mix until a dough forms, then turn onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat the oven to 475°F (245°C). Lightly grease a 12×17-inch sheet pan with olive oil.
Punch down the risen dough and transfer it to the prepared sheet pan. Using your hands, stretch and press the dough evenly to cover the pan.
In a small bowl, combine the canned crushed tomatoes, dried oregano, and 1/4 teaspoon salt. Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
Arrange the sliced fresh mozzarella evenly over the tomato sauce.
Bake the pizza in the preheated oven for 15-20 minutes, or until the crust is golden and the cheese is melted and bubbly.
Remove the pizza from the oven and immediately scatter fresh basil leaves over the top.
Drizzle 1 tablespoon of olive oil over the pizza before slicing and serving.