In a small bowl, combine the active dry yeast, granulated sugar, and warm water. Stir gently and let it sit for 5-10 minutes until 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 the ingredients with a wooden spoon until a dough forms. Transfer the dough to a lightly floured surface and knead for about 7-8 minutes until smooth and elastic.
Lightly grease a large sheet pan (approximately 18×13 inches) with olive oil. Place the dough on the pan and use your fingers to stretch and press it evenly to cover the bottom of the pan.
Cover the dough loosely 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 canned crushed tomatoes with dried oregano, garlic powder, and 1/2 teaspoon salt.
Spread the seasoned tomato sauce evenly over the risen dough in the sheet pan.
Arrange the sliced fresh mozzarella cheese evenly over the tomato sauce.
Bake the pizza in the preheated oven for 18-20 minutes, or until the crust is golden and the cheese is melted and bubbly.
Remove the pizza from the oven and immediately sprinkle fresh basil leaves and grated Parmesan cheese on top.
Let the pizza cool for 5 minutes before slicing and serving.