Preheat oven to 450 degrees F. Put a sheet pan in the oven.

Begin by making the tomato sauce. In a large saute pan over medium heat, add 2 tbsp olive oil, the minced garlic, thyme and oregano. Cook until just fragrant then add the crushed tomatoes and season with salt and pepper, to taste.

Lower the heat and simmer for 7 to 8 minutes to reduce and concentrate the flavor. Shut off the heat and set aside.

Take the preheated pan out of the oven and drizzle some olive oil over the entire surface. Stretch the pizza dough out do it is just bigger than the pan, then lay it inside the pan, so the dough comes up the sides to form a crust on the rim. Smear with tomato sauce then tear up the mozzarella and scatter it evenly over the top of the pie. Tear the basil leaves, spread them over the top and drizzle with a little more olive oil. Give it a final season with salt and pepper, to taste, then bake in the hot oven until golden and bubbly about 15 minutes.

Dissolve the yeast and sugar in the hot water and let it stand until the yeast starts to foam, about 5 minutes.

In a large bowl of a standing mixer, combine the flour and salt. Mix with the dough hook attachment.

Add the oil and then the yeast mixture, and start mixing on low speed. Increase the speed and mix until a smooth and elastic dough forms. Knead for at least 5 more minutes.

Cover the bowl with a plastic wrap and set aside in a warm place to rise while you are prepping the rest of the ingredients.