In a large mixing bowl, combine 2 teaspoons of instant yeast, 1 tablespoon of granulated sugar, and 1 teaspoon of salt. Gradually add 1 ½ cups of warm water (100°F-110°F). Then, mix in 4 cups of all-purpose flour until a shaggy dough forms.

Incorporate 2 tablespoons of olive oil by kneading gently until the dough becomes smooth and elastic. Cover the bowl with a damp cloth and let it rise in a warm spot for 1 hour until doubled in size.

While the dough is rising, preheat your oven to 375°F. Wrap 4-6 garlic cloves in foil, drizzle with olive oil, and roast for 35 minutes until soft.

Once roasted, mash the garlic into a paste and set aside. After the dough has risen, gently stretch and fold it over itself four times, turning it 90 degrees each time.

Cover the bowl again and let it rest for 15 minutes before preparing the pan.

Grease a 9x13-inch baking pan with olive oil, then transfer the dough into the pan, gently spreading it out. Cover with greased plastic wrap and allow to rise for 45 minutes to 1 hour.

In a food processor, combine 4 halved tomatoes, 2 tablespoons of olive oil, the roasted garlic paste, fresh basil leaves, 1 teaspoon of oregano, a pinch of salt, and 1 teaspoon of sugar. Blend until smooth.

Preheat your oven to 425°F. Drizzle 2 tablespoons of olive oil over the risen dough, then dimple with oiled fingers. Spoon the sauce over and sprinkle with mozzarella and parmesan cheese.

Bake for 24-30 minutes until bubbling and golden brown. Allow to cool briefly before garnishing with fresh basil and red pepper flakes.