In a large mixing bowl, combine instant yeast, granulated sugar, and salt. Pour in warm water and all-purpose flour. Mix until it forms a shaggy dough, then knead in olive oil for 8-10 minutes until smooth and elastic. Let it rise in a warm spot for 1 hour.

Preheat your oven to 375°F. Slice off the top of a whole head of garlic, drizzle with olive oil, wrap in aluminum foil, and roast for 35 minutes. Squeeze out the roasted garlic cloves.

After the dough has doubled in size, perform stretch and folds to strengthen it. Stretch the dough gently and fold it over itself in quarters. Repeat this process 4 times.

Grease a 9x13-inch baking pan generously with olive oil. Transfer the dough into the pan and let it rise again for 45 minutes.

In a blender, combine diced tomatoes, roasted garlic, fresh basil leaves, oregano, salt, and a pinch of sugar. Blend until smooth.

Preheat your oven to 425°F. Make sure the oven is fully preheated.

Dimple the surface of the dough gently with your fingers and drizzle a bit more olive oil on top.

Spoon the prepared sauce over the dimpled dough and sprinkle with shredded mozzarella cheese and grated Parmesan cheese. Bake for 24-30 minutes.

Once baked, cool slightly, top with fresh basil leaves, slice, and enjoy!