In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5-7 minutes until foamy.
In a large mixing bowl, combine flour and salt. Add the yeast mixture and 1 tablespoon olive oil. Stir until a dough forms.
Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
Lightly grease a 12×17 inch sheet pan with olive oil. Press and stretch the dough evenly into the pan, covering the entire surface.
Preheat the oven to 475°F (245°C).
In a small bowl, mix crushed tomatoes, dried oregano, garlic powder, and 1/4 teaspoon salt to make the sauce.
Spread the tomato sauce evenly over the dough in the sheet pan, leaving a small border around the edges.
Arrange the sliced fresh mozzarella 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 melted and bubbly.
Remove the pizza from the oven and immediately scatter fresh basil leaves on top.
Drizzle 1 tablespoon olive oil over the pizza before slicing and serving.