In a small bowl, combine the active dry yeast, sugar, and warm water. Stir gently and let it sit for 5-10 minutes until foamy.
In a large mixing bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture and 2 tablespoons of olive oil.
Mix with a wooden spoon until a dough forms. Transfer to a floured surface and knead for about 8 minutes until smooth and elastic.
Lightly grease a large sheet pan (approximately 18×13 inches) with olive oil. Press and stretch the dough evenly into the pan, covering the bottom and slightly up the sides.
Cover the dough with a clean kitchen towel and let it rise in a warm place for 15 minutes.
Preheat the oven to 475°F (245°C).
In a small bowl, mix the crushed tomatoes, dried oregano, garlic powder, and salt to make the sauce.
Spread the tomato sauce evenly over the risen dough in the sheet pan.
Arrange the sliced mozzarella cheese evenly over the sauce.
Bake the pizza in the preheated oven for 15-20 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Remove the pizza from the oven and immediately scatter the fresh basil leaves on top.
Drizzle 1 tablespoon of olive oil over the pizza before slicing and serving.