In a bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes until foamy.

Add flour, salt, and olive oil. Mix until a shaggy dough forms.

Knead on a floured surface for 8–10 minutes, until smooth and elastic.

Place dough in a lightly oiled bowl, cover, and let rise for 1–1.5 hours, or until doubled in size.

In a small saucepan, heat olive oil over medium heat.

Add crushed tomatoes, oregano, garlic powder, salt, and pepper. Simmer for 10 minutes, stirring occasionally.

Remove from heat and let cool slightly.

Preheat oven to 475°F (245°C). If using a cast‑iron skillet or pizza pan, lightly oil the surface.

Roll dough thin (⅛ inch or less) to achieve a cracker‑like crust. Fit it onto the pizza pan or skillet.

Spread a thin layer of sauce over the dough, leaving a ½‑inch border.

Add mozzarella, sprinkle Parmesan, and top with pepperoni.

Place pizza on the middle rack and bake for 10–12 minutes, or until the crust is golden and crispy.

Remove, cool for 2 minutes, garnish with basil or red pepper flakes if desired, and slice into squares or triangles.