Yeast Activation: In a bowl, combine the warm water and sugar. Stir until sugar is dissolved. Sprinkle the yeast over the water and let it sit for 5 minutes until it becomes frothy.

Mixing the Dough: In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Stir the mixture until it forms a dough.

Kneading: Transfer the dough to a floured surface and knead for about 5-7 minutes, or until it's smooth and elastic.

First Rise: Place the dough in a bowl lightly coated with olive oil, covering it with a damp cloth. Let it rise in a warm place for 1-2 hours or until it has doubled in size.

Shaping: Punch down the risen dough and transfer it to a floured surface. Divide it if you're making more than one pizza, then shape it into your desired pizza form.

Second Rise (Optional): Some people prefer letting their shaped pizza dough rise for an additional 30 minutes before adding toppings, which can result in a puffier crust.

Baking: Preheat your oven as hot as it goes (typically between 475°F/245°C and 525°F/270°C). If you have a pizza stone, preheat that as well. Top your pizza with your preferred toppings and bake for about 10-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned.

Serve and Enjoy: Remove from the oven and let it cool for a couple of minutes before slicing. Enjoy your homemade pizza!

Preparation: If using canned tomatoes, pour them into a bowl and hand-crush them, removing any hard stem ends or skins. Set aside.

Sauté Onions and Garlic: In a saucepan, heat the olive oil over medium heat. Add the chopped onions, and sauté until translucent (about 5 minutes). Add the minced garlic and red pepper flakes, and cook for another 1-2 minutes until fragrant.

Add Tomatoes: Pour in the crushed tomatoes, including their juices.

Season: Add the oregano, basil, sugar, and a splash of red wine if using. Stir to combine.

Simmer: Reduce the heat to low, and let the sauce simmer for 20-30 minutes, stirring occasionally. The longer it simmers, the richer and more concentrated the flavors will become.

Season: Add salt and black pepper to taste. Adjust the seasoning according to your preferences.

Blend (Optional): If you prefer a smoother sauce, you can use an immersion blender or a regular blender to puree the sauce to your desired consistency. Remember to cool it a bit if using a regular blender to avoid splatters.

Cool and Store: Allow the sauce to cool before spreading it on your pizza dough. Store any leftovers in an airtight container in the refrigerator for up to a week, or freeze for longer storage.

This sauce pairs wonderfully with a variety of toppings. Feel free to tweak the recipe based on your personal preferences and enjoy your gourmet pizza!

Prepare Butter: Ensure that the butter is softened to room temperature. It should be malleable but not melted.

Combine Ingredients: In a mixing bowl, combine the softened butter, minced garlic, salt, pepper, red pepper flakes (if using), and chopped parsley. Mix well until all the ingredients are fully incorporated.

Taste and Adjust: Give the garlic butter a taste and adjust the salt or garlic as needed.

Store: If not using immediately, transfer the garlic butter to a piece of parchment paper or plastic wrap. Shape it into a log, twist the ends to seal, and refrigerate until firm. Alternatively, you can store it in an airtight container. Garlic butter can be kept in the refrigerator for up to two weeks or can be frozen for longer storage.

Use: Spread on bread for garlic toast, melt over cooked seafood, toss with freshly cooked pasta, or use as a base for white pizza.