In a large bowl, whisk together the flour, yeast, and salt.

Add the warm water and olive oil to the dry ingredients. Stir until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment and knead for 6-8 minutes.

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Gently punch down the dough to release the air. Divide the dough in half (or into smaller portions for individual pizzas).

For a more flavorful crust, cover the dough portions and let them rise again for another 30-60 minutes. This step is optional but recommended.

Heat olive oil in a saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.

Add the crushed tomatoes, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste.

Bring the sauce to a simmer and cook for 15-20 minutes, stirring occasionally, until slightly thickened.

For a smoother sauce, use an immersion blender to blend the sauce until smooth.

Preheat your oven to the highest temperature setting, ideally 500-550°F (260-290°C). Place a pizza stone or baking sheet in the oven while it preheats. This helps create a crispy crust.

On a lightly floured surface, gently stretch or roll out one portion of the dough into a 12-inch circle (or desired size).

Carefully transfer the dough to a piece of parchment paper or a pizza peel dusted with cornmeal.

Spread a thin layer of pizza sauce over the dough, leaving a small border for the crust. Sprinkle with shredded mozzarella cheese and your desired toppings.

Carefully slide the pizza (on the parchment paper or using the pizza peel) onto the preheated pizza stone or baking sheet in the oven.

Bake for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep a close eye on it, as baking time can vary depending on your oven.

Remove the pizza from the oven and let it cool for a few minutes before slicing. Garnish with fresh basil leaves (if using) and serve immediately.

Repeat steps 2-7 with the remaining dough and toppings.