In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture and 2 tablespoons olive oil.
Mix the ingredients until a dough forms. Knead the dough on a floured surface 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 full sheet pan (approximately 18×13 inches) with olive oil.
Punch down the risen dough and transfer it to the prepared sheet pan. Press and stretch the dough evenly to cover the entire pan surface, creating a slight lip around the edges.
In a medium bowl, mix the crushed tomatoes, dried oregano, garlic powder, salt, and black pepper to make the pizza sauce.
Spread the sauce evenly over the dough, leaving a small border around the edges.
Sprinkle the shredded mozzarella cheese evenly over the sauce.
Sprinkle the grated Parmesan cheese on top of the mozzarella.
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 and serving.