In a small bowl, combine the active dry yeast, granulated sugar, and warm water. Stir gently and let sit for 5 to 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 1 tablespoon olive oil.
Stir the mixture with a wooden spoon until a dough forms. Transfer the dough to a floured surface and knead for about 8 minutes until smooth and elastic.
Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning it to coat with oil. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour or until doubled in size.
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.
In a small bowl, mix the canned crushed tomatoes, dried oregano, dried basil, garlic powder, and salt to make the pizza sauce.
Punch down the risen dough and transfer it to a floured surface. Roll out the dough into a 12-inch circle.
Place the rolled dough onto a baking sheet or preheated 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.
Bake the pizza in the preheated oven for 12 to 15 minutes, or until the crust is golden and the cheese is melted and bubbly.
Remove the pizza from the oven and let it cool for 5 minutes before slicing and serving.