Dough:

In a small bowl, combine the yeast, sugar, and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes

If you’re using a stand mixer, combine the salt and flour in the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you’re making it by squeezing a small amount together between your thumb and fingers. If it’s crumbly, add more water, if it’s sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it’s smooth and elastic.

If you’re making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. Add the olive oil. As you work, squeeze a small amount of dough together between your thumb and fingers. If it’s crumbly, add more water; if it’s sticky add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.

Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.

Add about 1 1/2 tablespoons oil to the pan. Place dough on pan and stretch into a rectangle. Don’t worry if the pan isn’t full, the dough will relax and increase as it rises. Let rise for about 45 minutes to an hour in a warm place.

When ready to bake, preheat oven to 450 degrees F.

Stretch the pizza dough out in the pan, so the dough comes up the sides to form a crust on the rim. Using your fingers, make dimples in the dough.

Add the room-temperature tomato sauce and place the pizza in the oven for a total of about 20 minutes, turning halfway through, until crust is golden brown and bottom is crispy.

Sprinkle with Parmesan cheese while pizza is fresh from the oven.

Sauce:

Add olive oil and butter to a deep pot. Heat over medium high heat until butter is melted, add garlic and cook 1 minute to fragrant. Add crushed tomatoes and onion powder, oregano, sugar, red pepper flakes, and salt. Partially cover with a lid and lower temperature until the mixture is at a bare simmer.

Continue to cook, stirring often, for about 1/2 hour. Stir in tomato paste and cook another 15 minutes stirring often, or until sauce is thickened. Cool sauce before using.