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• 2½ cups (300 g) unbleached all-purpose flour
• 1 teaspoon granulated sugar
• ½ teaspoon active dry yeast (or SAF instant yeast)
• ¾ teaspoon kosher salt
• 7 ounces (105°F to 115°F) warm water
• 1 tablespoon extra virgin olive oil
• semolina and all-purpose flour (for dusting the pizza peel)
• 1 cup pureed or crushed canned San Marzano tomatoes (or canned Italian plum tomatoes)
• 2-3 fresh garlic cloves (grated with a microplane or pressed)
• 1 teaspoon extra virgin olive oil (plus more for drizzling)
• 2-3 large pinches of kosher salt (to taste)
• ¼ teaspoon freshly ground black pepper
• 2-3 tablespoons finely grated parmigiano-reggiano cheese (plus more for serving)
• 7 ounces fresh mozzarella cheese (not packed in water) (cut into ½-inch cubes)
• 5-6 large fresh basil leaves (plus more for garnishing)
• dried red pepper flakes (optional)