Combine 2 ¼ teaspoons of active dry yeast with 1 cup of warm water in a mixing bowl. Let it sit for about 5 minutes until frothy. Mix in 2 ½ cups of all-purpose flour and 1 teaspoon of salt. Knead for about 8-10 minutes until smooth. Place in a lightly oiled bowl, cover with a towel, and let rise for 1 hour until doubled in size.

Heat 2 tablespoons of olive oil in a small saucepan over medium heat. Add 2 cloves of minced garlic and sauté for 1-2 minutes until fragrant. Stir in 1 can of crushed tomatoes and 1 teaspoon of dried oregano. Simmer for 15 minutes until thickened. Remove from heat and cool.

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven for at least 30 minutes before baking. Prepare a baking sheet with flour or cornmeal.

Once the dough has risen, punch it down. Roll or stretch the dough into a 12-inch round on a floured surface. Transfer to your prepared baking sheet.

Spread a layer of sauce over the dough, leaving space for the crust. Tear 8 ounces of fresh mozzarella and distribute evenly. Drizzle with olive oil and sprinkle with salt and pepper.

Transfer the pizza to the preheated oven and bake for 12-15 minutes until golden brown and bubbly. Watch closely to avoid burning.

Remove from the oven, cool slightly, and scatter fresh basil on top. Slice into wedges and serve warm.