Combine the warm water, yeast, and sugar in a large mixing bowl. Let it sit for about 5 minutes until it becomes frothy.

Tip: Make sure the water is not too hot; otherwise, it will kill the yeast.

Add flour, salt, and olive oil, stirring until a rough dough forms. Turn it out onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours until doubled in size.

While the dough is rising, heat olive oil in a saucepan over medium heat. Sauté the minced garlic until fragrant, then add the crushed tomatoes, oregano, salt, and pepper. Let it simmer for about 20 minutes to concentrate the flavors.

Tip: If you like a bit of sweetness, add a teaspoon of sugar to balance the acidity of the tomatoes.

Preheat your oven to 475°F (245°C). Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide it in half for two pizzas or keep it whole for one large pizza. Roll out the dough into a circle, about 12-14 inches in diameter.

Transfer the rolled-out dough onto a baking sheet or pizza stone. Spread a generous layer of the prepared sauce over the dough. Add the mozzarella cheese, followed by the pepperoni slices, distributing them evenly.

Tip: Don’t overcrowd the pizza with toppings; a little goes a long way for that classic New York-style bite.

Place the pizza in the oven and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbling.

Remove the pizza from the oven and let it cool for a few minutes before slicing. Enjoy the satisfying sound of the crust as you cut through it.