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In a medium bowl, combine 1 cup warm water, 1 teaspoon active dry yeast, and 1 teaspoon granulated sugar; stir gently and let sit 5–10 minutes until foamy.
In a large bowl, whisk together 2½ cups all-purpose flour and 1 teaspoon salt.
Pour the yeast mixture and 2 tablespoons olive oil into the flour mixture and stir until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
Lightly grease a clean bowl with olive oil, place the dough inside, turn to coat, cover, and let rise in a warm spot 60–90 minutes until doubled.
Meanwhile, in a small bowl, combine 1 (15-ounce) can crushed tomatoes, 1 minced garlic clove, 1 teaspoon dried oregano, ½ teaspoon dried basil, ¼ teaspoon salt, and 1 pinch black pepper; stir to combine.
About 30 minutes before the dough is ready, preheat the oven to 475°F with a pizza stone or heavy baking sheet inside.
Punch down the risen dough and turn it onto a floured surface; stretch or roll into a 12–14 inch circle.
Transfer the dough to parchment paper or a lightly floured pizza peel.
Spread the tomato sauce over the dough, leaving a ½-inch border for the crust.
Sprinkle 8 ounces shredded low-moisture, part-skim mozzarella cheese over the sauce and arrange 3 ounces sliced pepperoni on top; optionally drizzle a little olive oil on the crust.
Slide the pizza (on the parchment paper or peel) onto the preheated stone or baking sheet and bake 12–18 minutes until the crust is golden and the cheese is bubbly and lightly browned.
Remove the pizza from the oven and let cool 2 minutes before slicing and serving.