Dissolve the yeast and sugar in the warm water and let sit for 5-10 minutes until foamy.
In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil, and mix until a shaggy dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 1-1.5 hours, until doubled in size.
Preheat the oven to its highest setting (500-550°F/260-290°C) with a pizza stone or inverted baking sheet inside, for at least 30 minutes.
Stir the minced garlic into the crushed tomatoes and season with a pinch of salt.
Punch down the dough and stretch or roll it into a 10-12 inch round on a floured surface or pizza peel.
Spread the tomato sauce evenly over the dough, leaving a border for the crust. Scatter the torn mozzarella over the top.
Slide the pizza onto the hot stone or baking sheet and bake for 8-10 minutes, until the crust is puffed and charred in spots and the cheese is bubbling.
Remove from the oven, scatter with fresh basil leaves, and drizzle with olive oil. Slice and serve immediately.
