In a large mixing bowl, combine the flour, sugar, yeast, and salt. Gradually add warm water and olive oil. Stir until a shaggy dough forms and let it rest for 5 minutes.

Turn the dough onto a floured surface and knead for about 3 minutes until smooth. Form it into a ball.

Place in a greased bowl, cover, and let rise in a warm area for about 2 hours until doubled in size.

Preheat the oven to 550°F with a baking steel or pizza stone for at least one hour.

In a bowl, mix the pureed tomatoes, minced garlic, olive oil, and season with salt and pepper. Set aside.

Punch down the risen dough, divide it into two balls, and let rest covered for 5-10 minutes.

Roll out one portion of dough into a 10-inch circle. Brush with olive oil, spread sauce, and top with mozzarella and basil.

Transfer the pizza to the preheated baking stone and bake for 7-8 minutes until the crust is golden and cheese is bubbling.

Remove from oven, drizzle with olive oil, sprinkle with Parmigiano-Reggiano, slice, and serve hot.