In a large mixing bowl, combine the flour, yeast, and salt. Gradually add warm water and olive oil, mix until a sticky dough forms.

Knead on a floured surface for about 5-7 minutes until smooth and elastic. Let it rise in a greased bowl covered with a damp cloth for about 1 hour.

While the dough is rising, heat olive oil in a saucepan over medium heat and sauté minced garlic until fragrant.

Stir in crushed tomatoes, oregano, salt, and pepper. Simmer for 15-20 minutes until thickened and flavorful.

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.

Once the dough has risen, punch it down, turn it out onto a floured surface, and roll out into a circle about 12 inches in diameter.

Spread a layer of sauce over the dough, add mozzarella, followed by toppings like pepperoni and basil.

Carefully slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 12-15 minutes.

Remove the pizza from the oven and let it cool for a few minutes. Slice and serve, garnishing with fresh basil if desired.